These Grilled Teriyaki Chicken Kabobs are a favorite! I love that when I cook my kids veggies on a stick they tend to eat them! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
This past Monday, my son was ecstatic there were two Monday Night Football games! While preseason has been fun, we are so excited for the regular season to start!! We have been doing a lot more healthy eating, so we have been looking for ways to make some healthy tailgating foods. One thing we have discovered in the past is the kids love to eat veggies if they are on a skewer, so we had to whip up these Teriyaki Chicken Kabobs!
Teriyaki Chicken Kabobs Ingredients:
- 4 Boneless Skinless Chicken Breasts
- 16 Oz Cut Fresh Pineapple
- 24 Oz Mushrooms
- 2 Green Peppers
- 2 Zucchini
- Wooden Skewers
- Teriyaki Marinade
- Water
How TO make Teriyaki Chicken Kabobs:
Soak your skewers in water. You don’t want them to catch fire on the grill.
Cut the mushrooms, pineapple, and portabella mushrooms.
Cut and de-seed the green peppers.
Dice up your chicken into pieces that fit on the skewers.
By this time, your skewers should be soaked enough to start putting your ingredients on them. I let the kids have fun putting everything on the kabobs.
Place them in a baking pan and pour Teriyaki sauce over them.
I used a basting brush to keep covering them with sauce while they were marinating.
Fire up the grill on low and let them slowly cook, about 20 minutes (this will vary from grill to grill).
Be sure to keep rotating them so they cook evenly. We also used a basting brush to keep covering them with more sauce as they cooked.
Once your chicken comes to temperature, check with a meat thermometer.
Remove them from the grill and enjoy them!!!
What are your go-to Kabob ingredients and flavors?

Grilled Teriyaki Chicken Kabobs
These Teriyaki Chicken Kabobs are an amazing recipe to make for grilling!! This is a great healthy option for tailgating food and perfect year round!
Ingredients
- 4 Boneless Skinless Chicken Breast
- 16 Oz Cut Fresh Pineapple
- 24 Oz Fresh Mushrooms
- 2 Green Peppers
- 2 Zucchini
- Wooden skewers
- Teriyaki Sauce
- Water
Instructions
-
Soak your skewers in water. You don't want them to catch fire on the grill.
-
Cut the mushrooms, pineapple, and portebella mushrooms.
-
Cut and de-seed the green peppers.
-
Dice up your chicken into pieces that fit on the skewers.
-
By this time, your skewers should be soaked enough to start putting your ingredients on them. I let the kids have fun putting the everything on the kabobs.
-
Place them in a baking pan and pour Teriyaki sauce over them. I used a brush to keep covering them with sauce while they were marinating. (my teriyaki sauce had seeds in it with seasoning. )
-
Fire up the grill on low and let them slowly cook, about 20 minutes (this will vary grill to grill).
-
Be sure to keep rotating them so they cook evenly. We also used a basting brush to keep covering them with more sauce as they cooked.
-
Once your chicken comes to temperature, check with a meat thermometer. Remove them from the grill and enjoy!!!
Janet says
I love making kabobs for my family because we get so much more adventurous with our veggies. My son just discovered this weekend that he loves mushrooms so this would be a great way to get more into his food! [client]
Janet Vinyard says
Hi Jenny, You’re making me hungry! I think everyone loves kabobs and these look delicious! Thanks for the inspiration! Blessings, Janet
Michelle says
I haven’t made skewers in so long!
These look delicious!
Thanks for the inspiration!
Michelle
Giamet says
DIRECTIONS INCOMPLETE – In the directions it mentions “Cut the mushrooms, pineapple, and we portebella mushrooms. (What are we potebella mushrooms?) Cut and de-seed the green peppers.” There is no mention of what to do with the chicken. I would think the chicken should be mentioned. Also I noticed in the pictures that the chicken has sesame seeds and some kind of seasoning that looks like red flakes. I am sure it was just an oversight. The pictures look incredible.
Giamet says
My Reply sounds harsh and NOT meant to be. I am going to try this recipe as soon as possible. Thank you for the inspiration!
Jenny says
No worries Giamet! I fixed the typo and chicken and also added in the sauce that I used, it did have seeds in it already!! Let me know when you try it, we make this at least once a month the family loves it!
Richard Henry says
Hi Jenny,
Can I use a different kind of mushroom for this recipe or does portebella goes well with this recipe? I haven’t tried doing kabobs before but will surely work on this on the weekend for the family.
Jenny says
You can use other mushrooms we do the little white ones often and they work well.
Richard Henry says
Thanks, Jenny. I’m gonna try different mushrooms and share the result soon.