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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with glossy teriyaki-style sweet soy glaze. Cubed chicken and pineapple-threaded grilled skewers are basted with reserved marinade for a shiny finish and caramelized edges.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian Fusion
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Kabobs
  • 2 lb chicken breasts cubed
  • 2 bell peppers and onions cut into chunks
  • 1 pineapple chunks chunks for threading
Marinade and garnish
  • 0.3333333333 cup honey
  • 0.25 cup soy sauce sweet soy base
  • 3 garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 1 wooden skewers soaked
  • 1 sesame seeds for garnish
  • 2 green onions for garnish

Equipment

  • 1 grill
  • 1 skewer rack

Method
 

Make the honey garlic marinade
  1. In a bowl, whisk honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until the mixture looks uniform and glossy.
  2. Pour off and reserve 1/4 cup marinade for basting during grilling.
Marinate the chicken
  1. Add cubed chicken to the remaining marinade and toss to coat, then cover and marinate for 1-4 hours in the refrigerator until the chicken looks slightly darker.
Assemble the kabobs
  1. Thread chicken, bell peppers and onions chunks, and pineapple chunks onto soaked wooden skewers with even spacing so the pieces cook at the same rate.
Grill and glaze
  1. Preheat the grill to medium-high heat, then place skewers on the grates and grill for 5-6 minutes per side, brushing with the reserved marinade as you cook for visible glaze.
  2. Flip the kabobs once during cooking so both sides develop browned, caramelized edges and the glaze clings to the chicken and fruit.
Serve
  1. Finish by sprinkling sesame seeds and topping with green onions so the kabobs look fresh and garnished.

Notes

Pro tip: reserve the basting marinade before it touches raw chicken, then brush it onto the kabobs during grilling for a shiny, sticky glaze. Refrigerate leftovers in a covered container up to 3 days; reheat on a grill pan or microwave until warmed through. Freezing is not recommended for best texture. For a gluten-free swap, use tamari instead of soy sauce.