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Chicken and Sausage Kebabs on white plate
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5 from 4 votes

Teriyaki Sausage and Chicken Kabobs Recipe

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

Equipment

Ingredients

  • 4 boneless, skinless chicken breasts cut into 1'' cubes
  • 1 Kielbasa sausage rope cut into 1/2'' slices
  • 3 bell peppers your favorite colors, cut into 1'' slices
  • 1 purple onion cut into 1'' slices
  • 2 cups fresh pineapple cut into 1'' cubes
  • ½ cup brown sugar packed
  • 12 ounces Teriyaki marinade (1 jar)

Instructions

  • Place chicken in a bowl and sprinkle with brown sugar. Pour Teriyaki marinade sauce over chicken and let marinate at least 1 hour up to 24 hours.
  • If you are using wooden skewers, soak in water while chicken is marinating to prevent them from burning.
  • 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.
  • Place kabobs over direct heat on grill preheated to medium-high. Grill, rotating, until meat is fully cooked (internal temperature of 165 degrees Fahrenheit) 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.

Nutrition

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