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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with a glossy teriyaki-style sweet soy glaze. Cubed chicken and colorful pineapple, peppers, and onions grill into juicy grilled skewers you can baste for a sticky shine.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken kabobs
  • 2 lb chicken breasts
  • 1 bell peppers cut into chunks
  • 1 onions cut into chunks
  • 1 pineapple chunks
  • 12 wooden skewers soaked
Marinade and basting
  • 0.3333 cup honey
  • 0.25 cup soy sauce sweet soy
  • 3 garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 0.25 cup sesame seeds for garnish
  • 4 green onions for garnish

Equipment

  • 1 grill

Method
 

Make the honey garlic marinade
  1. Whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until smooth.
  2. Reserve 1/4 cup marinade for basting and set it aside.
Marinate the chicken
  1. Add chicken to the remaining marinade and marinate for 1-4 hours in the refrigerator.
Assemble the kabobs
  1. Thread chicken, bell peppers, onions, and pineapple onto soaked wooden skewers, leaving a little space between pieces.
Grill and glaze
  1. Preheat the grill to medium-high heat and grill kabobs for 5-6 minutes per side.
  2. During grilling, baste with the reserved marinade and cook until the chicken is cooked through and the glaze looks glossy.
Finish and garnish
  1. Remove kabobs from the grill and garnish with sesame seeds and green onions.

Notes

For the stickiest glaze, baste during the last few minutes per side and keep the grill at steady medium-high. Refrigerate leftovers in a covered container up to 3 days; freezing is not recommended for best texture. For a dairy-free swap, keep everything as written (no dairy is used); for lower sugar, use reduced-sugar honey and consider extra ginger for flavor balance.