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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with a glossy teriyaki-style glaze. Cubed chicken, bell peppers, onions, and pineapple are marinated, grilled until char-kissed, and basted for a sweet soy sheen.
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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 kabobs
  • 2 lb chicken breasts cubed
  • 1 bell peppers and onions cut into chunks
  • 1 pineapple chunks
Marinade
  • 0.33 cup honey
  • 0.25 cup soy sauce
  • 3 garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp ginger grated
  • 6 wooden skewers soaked
Garnish
  • 1 tbsp sesame seeds
  • 2 tbsp green onions

Equipment

  • 1 grill

Method
 

Make the honey-garlic marinade
  1. Whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until smooth. The mixture should look glossy and evenly combined.
  2. Reserve 1/4 cup marinade for basting in a separate container. Set it aside for later grilling.
Marinate the chicken
  1. Marinate the chicken for 1-4 hours, covered in the refrigerator. The chicken should turn slightly darker as it absorbs the sweet soy flavors.
Assemble skewers
  1. Thread chicken, bell peppers and onions, and pineapple chunks onto soaked wooden skewers. Leave small gaps between pieces so they char evenly.
Grill and glaze
  1. Grill over medium-high heat for 5-6 minutes per side, basting with the reserved marinade as you cook. Look for grill marks and a caramelized, glossy glaze on the chicken.
Serve
  1. Garnish the kabobs with sesame seeds and green onions right before serving. Finish with the visible glaze for the best presentation.

Notes

Pro tip: soak the wooden skewers for at least 30 minutes so they don’t char before the chicken is done. Refrigerate marinated chicken up to 24 hours for best flavor, but don’t marinate longer than 4 hours if you want a clean glaze. Freezing cooked kabobs is yes; reheat gently to retain the honey-garlic sheen. For a lighter option, use low-sodium soy sauce to reduce overall sodium without changing the teriyaki-style vibe.