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Teriyaki Chicken Kebabs on white plate
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5 from 4 votes

Teriyaki Sausage and Chicken Kabobs Recipe

Grilled Teriyaki Chicken Kebobs with fresh peppers, purple onion and pineapple! The perfect kebab recipe for summer entertaining!
Prep Time15 mins
Cook Time10 mins
Marinating1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Kebabs
Servings: 6
Calories: 507kcal
Author: Julie Evink


  • 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.


*I used a garlic teriyaki marinade but you can use any teriyaki marinade
What to serve with teriyaki chicken skewers?
I love to serve rice with these teriyaki chicken kabobs! Or, try them with my grilled potato packets, grilled zucchini, or grilled garlic bread.
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. 


Calories: 507kcal | Carbohydrates: 57g | Protein: 46g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 2036mg | Potassium: 975mg | Fiber: 3g | Sugar: 47g | Vitamin A: 920IU | Vitamin C: 138.4mg | Calcium: 56mg | Iron: 7.5mg