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Grilled Teriyaki Pineapple Chicken Kabobs

Recipe by Kikkoman USA on InstagramAdded 2 August 2026.

15 minutes to prep, 16 to cook. These grilled teriyaki pineapple chicken kabobs combine sweet pineapple with savory Kikkoman teriyaki for a quick, flavorful dinner. The juicy chicken and caramelized pineapple make for a satisfying bite that’s ready in just over half an hour, perfect for a summer grill session or a week‑night crowd‑pleaser.

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Grilled Teriyaki Pineapple Chicken Kabobs by Kikkoman USA, a frame from the Instagram video

Method

  1. Preheat the grill to medium‑high heat and lightly coat the grates with cooking oil.

  2. Place 6 wooden skewers (about 6 inches long) in a bowl of water and let them soak for 10 minutes to prevent burning.

  3. In a small bowl, combine the pineapple juice and Kikkoman Teriyaki Takumi sauce; stir until well blended. Divide the mixture into two equal portions.

    Kitchen notes · Added by ReelsMeals: Pineapple juice blends evenly with the teriyaki sauce.

  4. Thread the cubed pineapple and cubed chicken alternately onto the soaked skewers, leaving a little space between pieces for even cooking.

  5. Brush each assembled kabob with half of the teriyaki‑pineapple sauce, ensuring both the chicken and pineapple are coated.

    Kitchen notes · Added by ReelsMeals: Chicken and pineapple are coated with the sauce before grilling.

  6. Place the kabobs on the preheated grill and cook for 8 minutes, watching for light caramelization.

  7. Flip the kabobs, brush with the remaining sauce, and continue grilling for an additional 6–8 minutes, or until the chicken reaches an internal temperature of 165°F (165°F) and is fully cooked through.

    Kitchen notes · Added by ReelsMeals: Chicken is cooked through and sauce lightly caramelizes on the kabobs.

  8. Remove the kabobs from the grill, let them rest for 2 minutes, then serve hot with any leftover sauce on the side.

Tips while you cook

Soak Skewers
Soak the wooden skewers in water for 10 minutes before threading the ingredients.
Split Sauce for Two Bastes
Divide the teriyaki‑pineapple mixture into two equal portions and brush each half at the two grilling stages.
Preheat and Oil Grill
Preheat the grill to medium‑high and lightly coat the grates with cooking oil before adding the kabobs.
Rest Before Serving
Let the kabobs rest for 2 minutes after removing them from the grill.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Kikkoman USA made this.

The recipe comes from Kikkoman USA’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Kikkoman USA and want this changed? Email [email protected].

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Kebab, 8 ways

Eight creators posted their own. Most use onion, tomato, olive oil and garlic.

  1. Ayşe Bektaş30 min10 ingr.Only this one uses meat and cumin
  2. Ferdi Ünlü50 min15 ingr.Only this one uses beef sirloin, red pepper and garlic yogurt
  3. Emily Roz1 hr 15 min20 ingr.Only this one uses all-purpose flour, active yeast and cheddar cheese
  4. Kikkoman USA31 min5 ingr.Only this one uses pineapple juice, kikkoman teriyaki takumi original and pineapple
  5. Hunter Micheletto35 min14 ingr.Only this one uses ground beef, tortilla and cheese
  6. Meliz Cooks2 hr20 ingr.Only this one uses chicken stock, stock cube and oregano
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