Chicken Teriyaki Kabobs


  • 3/4 cup soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1 Tbsp honey
  • 1 tsp grated ginger
  • 1/2 tsp crushed red pepper
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • 1 lb boneless skinless chicken breast cut into chunks
  • 1 large onion sliced
  • 1 pineapple cored and cut into chunks
  • 2 bell peppers cut into chunks


  1. Combine soy sauce, water, brown sugar, honey, ginger and crushed red pepper in a saucepan over medium heat. Bring to a boil.
  2. In a small bowl, whisk together cornstarch and water. Add 1 Tbsp of soy sauce mixture and whisk to combine. Pour cornstarch into saucepan with remaining soy sauce and whisk for 1 minute. This will thicken quickly so remove from heat after 1 minute. Let cool.
  3. Pour 1/2 of sauce mixture on top of chicken pieces and marinate for 2 hours or overnight.
  4. Soak bamboo skewers for 30 minutes prior to cooking. Thread chicken, vegetables and fruit onto skewers.
  5. Heat grill to medium heat and oil grates. Place kabobs on grill and brush with remaining sauce mixture while cooking. Cook, turning as needed, for 10-15 minutes or until chicken pieces are cooked through.