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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with glossy teriyaki-style glaze are marinated for tender chicken and caramelized edges. Thread chicken and pineapple onto grilled skewers, basting each turn for a shiny, sweet-soy finish.
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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 cubed
  • 1 bell peppers and onions cut into chunks
  • 1 pineapple chunks
Marinade
  • 0.33 cup honey
  • 0.25 cup soy sauce
  • 3 clove garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 1 wooden skewers soaked
  • 1 sesame seeds for garnish
  • 1 green onions for garnish

Equipment

  • 1 grill

Method
 

Make the honey garlic marinade
  1. Whisk honey, soy sauce, minced garlic, rice vinegar, sesame oil, and grated ginger until smooth and glossy.
  2. Measure and reserve 1/4 cup of the marinade in a separate container for basting during grilling.
Marinate and assemble skewers
  1. Marinate the cubed chicken for 1-4 hours, fully coating it in the sweet soy mixture and refrigerating during the rest time.
  2. Thread the marinated chicken, bell pepper and onion chunks, and pineapple chunks onto soaked wooden skewers, leaving a little space between pieces for even browning.
Grill the kabobs
  1. Preheat the grill to medium-high heat and grill the skewers for 5-6 minutes per side, turning once to build a caramelized crust.
  2. Baste with the reserved 1/4 cup marinade during grilling, brushing the skewers visibly as they cook for a shiny honey-garlic finish.
Serve
  1. Remove kabobs to a serving platter and garnish with sesame seeds and sliced green onions for a fresh, high-contrast finish.

Notes

For maximum glaze, keep basting during the cook so the surface stays glossy rather than drying out; if the reserved marinade starts to look thick, brush gently. Refrigerate leftovers in an airtight container up to 3 days; freezing is not recommended because chicken texture can soften after thawing. For a gluten-free swap, use tamari instead of soy sauce to keep the sweet-soy flavor.