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Grilled teriyaki chicken kebabs with pineapple, bell peppers, and onions on a white plate, garnished with cilantro

Healthy Teriyaki Chicken Kebabs with Pineapple

These teriyaki chicken kebabs combine lean chicken, juicy pineapple, and colorful vegetables, perfect for a quick, healthy dinner. Enjoy the best teriyaki chicken recipe for grilled flavor and vibrant nutrition!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 270 kcal

Equipment

  • Grill
  • Skewers (metal or wooden)
  • Small bowl

Ingredients
  

  • 1 ¼ pound boneless, skinless chicken breasts cut into 1-inch pieces (may substitute chicken thighs, pork chops, or pork loin)
  • 2 cups fresh pineapple peeled and cut into 1-inch cubes (about ½ of a small pineapple)
  • 2 medium sweet bell peppers any color, cut into 1-inch pieces
  • 1 small red onion cut into 1-inch pieces
  • 1 teaspoon avocado oil or olive oil
  • to taste Fine salt and black pepper
  • as needed Metal or wooden skewers soak wooden skewers in water for 30 minutes before grilling
  • ½ cup Primal Kitchen No-Soy Teriyaki Sauce
  • 2 tablespoons coconut aminos
  • 1 tablespoon avocado oil or olive oil

Instructions
 

  • In a small bowl, whisk together the no-soy teriyaki sauce, coconut aminos, and olive oil.
  • Add ⅓ cup of the sauce mixture to the chicken, coating evenly. Reserve the remaining sauce for basting and serving.
  • Refrigerate the chicken to marinate for 15 minutes while you prepare the vegetables and preheat the grill.
  • Chop the pineapple, bell peppers, and onion into 1-inch pieces. Toss the vegetables in a bowl with olive oil, and season with salt and pepper.
  • Preheat your grill to 450°F for indirect heat.
  • Thread the chicken, pineapple, bell peppers, and onions onto skewers, alternating to create a balanced mix of flavors and textures.
  • Brush the assembled kebabs with 2 tablespoons of the reserved sauce.
  • Place the skewers on the grill and cook for 8 minutes on one side. Flip and cook for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  • Remove from the grill and serve hot with the remaining sauce on the side.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the chicken separate from the veggies and pineapple to prevent sogginess.

Notes

Soak wooden skewers for 30 minutes to prevent burning, and chop ingredients evenly for better results.