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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with glossy teriyaki-style glaze are made by marinating cubed chicken, skewering with pineapple and vegetables, then grilling until caramelized. The reserved marinade is used for basting so each grilled skewer develops a sticky sweet-soy finish with visible 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts cubed
  • 1 bell peppers and onions cut into chunks
  • 1 pineapple chunks chunks
Marinade
  • 0.3333333333 cup honey
  • 0.25 cup soy sauce
  • 3 garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 12 wooden skewers soaked
Garnish
  • 2 tbsp sesame seeds
  • 4 green onions sliced

Equipment

  • 1 sheet pan
  • 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, about 1 minute.
  2. Reserve 1/4 cup of the marinade in a separate container for basting during grilling.
Marinate the chicken
  1. Marinate the chicken for 1-4 hours, covered, in the refrigerator at 40°F or below, so the pieces absorb the sweet soy glaze.
Skewer the kabobs
  1. Thread chicken, bell peppers and onions, and pineapple chunks onto soaked wooden skewers, spacing pieces evenly.
Grill and baste
  1. Grill kabobs over medium-high heat, about 400°F, for 5-6 minutes per side with the lid closed when possible.
  2. Baste with the reserved marinade during grilling so the surface turns sticky and caramel-brown.
Finish and serve
  1. Garnish the grilled kabobs immediately with sesame seeds and green onions for a fresh, bright finish.

Notes

For the most even caramelization, pat the chicken lightly dry before threading so the glaze can cling and reduce. Refrigerate leftover kabobs in an airtight container for up to 3 days; reheat on a grill or skillet until hot. Freezing is not recommended because the pineapple and glaze texture can soften. Dietary swap: use tamari (gluten-free soy sauce) to keep the honey-garlic sweet soy style while making it gluten-free.