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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with sweet soy and a glossy teriyaki-style glaze. Juicy grilled chicken and colorful pineapple, bell pepper, and onion skewers are basted with reserved marinade for caramelized flavor.
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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
  • 1 bell peppers cut into chunks
  • 1 onions cut into chunks
  • 1 pineapple chunks
  • 1 wooden skewers soaked
Marinade
  • 0.33 cup honey
  • 0.25 cup soy sauce
  • 3 garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 2 tbsp sesame seeds for garnish
  • 2 green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Make the honey-garlic marinade
  1. Whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until smooth, glossy, and fully combined.
  2. Reserve 1/4 cup of the marinade in a separate container for basting, then set it aside.
Marinate
  1. Marinate the cubed chicken for 1-4 hours, covered, so it absorbs the sweet soy honey-garlic flavor.
Assemble the kabobs
  1. Thread chicken, bell peppers, onions, and pineapple chunks onto the soaked wooden skewers, alternating pieces for even cooking and visible color.
Grill and baste
  1. Preheat the grill to medium-high heat, then grill the kabobs for 5-6 minutes per side until the chicken is cooked through and the edges look caramelized.
  2. Baste the kabobs with the reserved marinade during grilling so the glaze turns glossy and clings to the chicken and vegetables.
Finish and serve
  1. Sprinkle sesame seeds over the hot kabobs and top with sliced green onions for fresh crunch and bright green color.

Notes

For best glazing, pat the chicken lightly after marinating and grill until you see browned edges, then baste again right before the final minute on each side. Refrigerate leftover kabobs in a covered container for up to 3 days; reheat on a hot grill pan or grill until warmed through. Freezing is not recommended because the pineapple and vegetables soften after thawing. Vegetarian swap: replace chicken with extra-firm tofu, pressing and grilling longer to firm up the glaze.