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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with a glossy teriyaki-style sweet soy glaze. Marinated chicken and grilled skewers get caramelized edges while bell peppers, onions, and pineapple cook into juicy, char-kissed chunks.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts cubed
  • 1 bell peppers and onions cut into chunks
  • 1 pineapple chunks chunked
Marinade
  • 0.333 cup honey
  • 0.25 cup soy sauce
  • 3 garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 1 wooden skewers soaked
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • 1 grill

Method
 

Make the honey garlic marinade
  1. Whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until smooth and glossy.
  2. Reserve 1/4 cup marinade for basting and set it aside for later.
Marinate the chicken
  1. Marinate the chicken for 1-4 hours, keeping it covered and refrigerated so it absorbs the sweet soy flavor.
Assemble the kabobs
  1. Thread chicken, bell peppers and onions, and pineapple chunks onto soaked wooden skewers in an even pattern so everything cooks at a similar rate.
Grill and glaze
  1. Grill over medium-high heat for 5-6 minutes per side, basting with the reserved marinade to build a caramelized, glossy sheen.
  2. Continue grilling until the chicken is cooked through and the vegetables show charred edges, then pull the kabobs off the grill.
Finish and serve
  1. Garnish with sesame seeds and green onions so the kabobs have a fresh, crunchy top note.

Notes

For best flavor and gloss, marinate the chicken on a flat tray or in a shallow dish so pieces stay coated. Refrigerate leftovers in an airtight container for 3-4 days; freeze grilled kabobs for up to 2 months (reheat until hot). For a gluten-free swap, use tamari instead of soy sauce to keep the sweet soy profile.