Teriyaki Chicken Kabobs with sausage are marinated in Teriyaki sauce and loaded with your favorite fresh peppers, red onions and sweet pineapple. This combination gives them such an amazing flavor.
This kabob recipe is perfect for making on the gas grill while entertaining guests during the summer at your backyard parties or for a quick and easy weeknight dinner! You can use jarred marinade or make my easy teriyaki marinade.
These easy teriyaki chicken skewers are a complete meal on a stick with tender chicken and delicious grilled veggies – add some rice on the side for the best easy grilling recipe! You’ll want to make all summer long.
The taste of these kabobs are delicious and will just have you wanting to make more and more. Any time you can combine chicken, pineapple, with teriyaki flavors it’s a deliciously perfect outcome.
Plus, it’s always more fun to eat food on a stick, right? My kids love these teriyaki chicken kabobs because they think it’s fair game to eat it with your fingers. I won’t judge if you do that too!
Overall Chicken Kabobs are pretty easy to make which makes them a great option in the summer for a quick meal when you are grilling.
- Boneless, skinless chicken breasts – cut them into 1″ cubes so they’re easy to thread on the skewers.
- Kielbasa sausage – cut it into 1/2″ slices. I love turkey sausage but you can use regular kielbasa!
- Bell peppers – I like to use yellow, green, and red bell peppers but use your favorites ones. Slice them into 1″ pieces.
- Red onion – 1″ slices for this, too!
- Fresh pineapple – cut into chunks about 1″ big.
- Brown sugar
- Teriyaki marinade – use jarred or make a batch of teriyaki marinade.
How to Grill Chicken Kabobs
Marinate: Place the chicken pieces in a bowl and cover them with the marinade. Let them marinate for at least an hour or you can leave them in the fridge for up to 24 hours.
Assemble: Once you have all your ingredients prepped and ready to go, you just have to start alternating them on the wooden skewer.
Grill! Once they are ready, you place the chicken skewers on the grill over medium-high heat. You’ll want to rotate them to make certain every side is cooked and once the chicken reaches an internal temperature of 165 degrees, they are done and ready to enjoy.
What to serve with teriyaki chicken skewers?
How long do chicken kebabs take to grill?
This all depends on the heat of your grill. You can’t really put a time amount on the grilling due to that fact but you need to remember that it needs to be cooked thoroughly.
Rotate the skewers often and use your meat thermometer to verify that the internal temperature of the chicken is 165°F before removing it from the grill.
Our best estimate on the length of time would be about 15 minutes at a temperature around 350°F
How do you cut chicken breast for kabobs?
Make certain that you’re cutting your chicken breast in big chunks so that it stays on the skewer. They should be equal sized so they cook evenly. If you have all different sizes, some will cook faster and dry out before the bigger ones are done.
Think of them in term of squares, if at all possible. That way, as you’re turning and rotating them over the fire, they aren’t going to break and fall off.
How do you keep wooden skewers from burning?
Great question! This can definitely be an issue if you’re not prepared for it! You’ll want to soak them in water for an hour or so before you use them to grill. That way, they’re nice and wet and the fire won’t do anything to them because they’ll just sizzle due to all the moisture.
If you have any additional questions about grilled kabobs, make sure to comment below and we will do our best to answer your questions!
These teriyaki kabobs look like summer on a plate! You will love all the juicy chicken and sausage with the charred pineapple and peppers. And the teriyaki marinade just takes them over the top – add this recipe to your meal plan and enjoy!
More Kabobs Recipes!
- Grilled Vegetable and Steak Kabobs – savory and delicious you will love this easy steak kabobs recipe.
- Sausage and Grilled Shrimp Kabobs – shrimp and sausage are a great combo!
- Bacon Ranch Chicken Kabobs – my family LOVES bacon-ranch anything and these skewers are always a hit.
- Marinated Steak Kabobs – if you have a steak fan at your house, you have to give these a try.
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- 4 chicken breast cut into 1'' cubes
- 1 Turkey Kielbasa sausage rope cut into 1/2'' slices
- 1 red pepper cut into 1'' slices
- 1 green pepper cut into 1'' slices
- 1 yellow pepper cut into 1'' slices
- 1 purple onion cut into 1'' slices
- 2 c. fresh pineapple cut into 1'' cubes
- ½ c. of brown sugar
- 12 oz jar of Teriyaki marinade
- Tin foil pan for easy clean up
- Kabob skewers
- Place chicken in bowl and sprinkle with brown sugar. Pour Teriyaki marinade sauce over your mixture and let marinade at least 1 hour before placing on the grill to get the best flavor. You can marinate them from up to 24 hours.
- Soak kabob skewers in water while chicken is marinading to prevent them from burning if you are using wooden skewers.
- Now you can start assembling your Kabobs. Start layering your skewers with veggies then chicken or sausage until full. Make sure your don’t forget to add a piece of pineapple in the middle. ** leave an inch at both ends of your skewer so you can hold**
- Place kabobs over direct heat on grill preheated to medium-high. Grill, rotating, until meat is fully cooked (internal temperature of 165 degrees F) and veggies are charred. This will take around 15 minutes but will depend on the temperature of your grill and thickness of your chicken.
- Enjoy with a side of rice or alone.