Pineapple Teriyaki Chicken Shish Kabobs Recipe [Soy Free & Gluten Free]

This Pineapple Teriyaki Chicken Shish Kabobs recipe is perfect for summer grilling. It is soy free and gluten free as well.

We love firing up the grill all summer long to keep the heat out of the kitchen. You can still enjoy this shish kabob recipe all year round by using the alternate oven and stove top cooking directions we’ve provided.

Looking for more chicken recipes? Try our easy honey garlic chicken recipe for dinner.

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Grilled Pineapple Teriyaki Chicken Shish Kabobs

I love how easy this recipe is to make. The most time consuming part is chopping and putting everything on skewers.

The flavor is fantastic and completely worth it though.

Since the chicken needs to marinate for 6-8 hours, I recommend marinating the chicken overnight. You can even cut the chicken up before putting it in the marinade. This will shorten the prep time before grilling.

This is a great weeknight meal or make them for a weekend cookout.

If using bamboo skewers, make sure to soak them for at least 30 minutes before loading them with your meat and produce.

Pineapple Teriyaki Chicken Shish Kabob Ingredients:

• Coconut Secret Coconut Aminos Teriyaki Sauce, 10 fl oz
• Canned pineapple, 20 oz
• 2 large bell peppers, thickly sliced
• 1 fresh pineapple, cored and cubed 
• 1 medium red onion, thickly sliced 
• 2 lbs chicken tenders, cut into 2 inch sections
• Bamboo kabob skewers

Recommended Tools:

• Digital Meat Thermometer
• Chicken Shears

How to Make Pineapple Teriyaki Chicken Shish Kabobs:

Start by making the marinade. Combine teriyaki sauce, canned pineapple, and uncooked chicken in a gallon Ziploc bag. Place it in the refrigerator to marinate for 6-8 hours.

Chop onions, peppers, and pineapple.

Remove chicken and discard marinade. Cut chicken into chunks.

Soak bamboo skewers in warm water for about 30 minutes to an hour prior to grilling to help prevent burning.

Arrange your sliced and cubed ingredients onto kabob sticks, alternating ingredients: pineapple, pepper, onion, chicken.

Grill kabobs, turning as needed, until chicken is cooked through or internal temperature reaches 165 degrees.

Time may vary depending on the heat of your grill and the thickness of your chicken pieces.

Oven Alternative:

Prepare the same as for grilling.

Place loaded skewers on baking tray.

Bake at 375 degrees Fahrenheit for 20-30 minutes or until chicken reaches an internal temperature of 165 degrees.

Stove Top Alternative:

Enjoy the same flavors by skipping the skewers entirely.

Mix teriyaki sauce and canned pineapple together in a gallon Ziploc bag. Reserve some of the marinade mix before adding the uncooked chicken to the bag. Let chicken marinate for 6-8 hours.

Remove chicken from marinade and discard mixture. Chop onions, peppers and fresh pineapple.

Cook chicken in skillet on medium heat until nearly done. Add reserved marinade to skillet along with onions, peppers, and pineapple.

If you didn’t reserve any of the marinade mixture, then you can use a little bit of freshly mixed teriyaki sauce and pineapple juice or just teriyaki sauce.

Cook until onions and peppers are tender.

Whichever cooking method you use, this pineapple teriyaki chicken makes a great meal when served over rice!

More Soy Free and Gluten Free Recipes:

• Soy Free & Gluten Free Maple Glazed Salmon
• Soy Free & Gluten Free Baked Cinnamon Apple Pork Chops
• Easy Homemade Gluten Free Granola
• Gluten Free Chocolate Chip Peanut Butter Quinoa Cookies