Scale

Rainbow Hawaiian Chicken Kabobs Ingredients:

Wooden or metal skewers

1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces

1 batch Hawaiian Teriyaki Sauce, divided (see below)

2 large green bell peppers, cored and cut into chunks

2 large red bell peppers, cored and cut into chunks

1 large pineapple, cored and cut into bite-sized pieces

1 large red onion, peeled and cut into chunks

2 tablespoons olive oil, plus extra for brushing grill

Salt and pepper, to taste

(Optional) 1/4 teaspoon toasted sesame oil

1/4 cup chopped fresh cilantro leaves

Hawaiian Teriyaki Sauce Ingredients:

2 cloves garlic, minced

1/3 cup soy sauce

1/4 cup orange or pineapple juice

3 tablespoons honey

3 tablespoons olive oil

3 tablespoons rice wine vinegar

1/2 teaspoon ground ginger

Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes.
Marinate Chicken: In a bowl or ziplock bag, combine chicken with half of the Hawaiian teriyaki sauce. Refrigerate for at least 20 minutes.
Prepare Vegetables: In a separate bowl, toss bell peppers, onion, and pineapple with olive oil until evenly coated.
Assemble Skewers: Thread chicken, peppers, pineapple, and onion onto skewers in rainbow order. Season lightly with salt and pepper.
Grill the Kabobs: Preheat grill to 400°F and brush grates with olive oil. Grill skewers 4–5 minutes per side until chicken is fully cooked and vegetables are slightly charred.
Glaze with Sauce: Mix reserved teriyaki sauce with sesame oil. Brush kabobs generously during the last minute of grilling.
Finish and Serve: Sprinkle with fresh cilantro and serve immediately with rice or salad.