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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with sweet soy marinade and a glossy teriyaki-style glaze. Grilled skewers with juicy chicken, bell peppers, onions, and pineapple chunks finished with sesame and green onion.
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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 kabobs
  • 2 lb chicken breasts Cubed into bite-size pieces.
  • 1 bell peppers and onions Cut into chunks for even skewering.
  • 1 pineapple chunks Use chunks sized to thread and grill well.
  • 12 wooden skewers Soak before grilling to prevent burning.
  • 2 tbsp sesame seeds For garnish.
  • 3 green onions Sliced for garnish.
Marinade
  • 0.3333 cup honey For sweet gloss and caramelization.
  • 0.25 cup soy sauce Sweet soy base for the glaze.
  • 3 garlic Minced.
  • 2 tbsp rice vinegar Adds tang to balance honey.
  • 1 tbsp sesame oil Nutty flavor for teriyaki-style character.
  • 1 tsp fresh ginger Grated.

Equipment

  • 1 grill

Method
 

Make the honey-garlic marinade
  1. Whisk honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until the mixture looks smooth and glossy.
  2. Reserve 1/4 cup marinade for basting, then set it aside so you can use it while the kabobs grill.
Marinate
  1. Marinate the cubed chicken in the remaining marinade for 1-4 hours, covered, so the chicken absorbs the sweet soy flavor.
Assemble the skewers
  1. Thread chicken, bell peppers and onions, and pineapple chunks onto soaked wooden skewers with even spacing.
Grill and glaze
  1. Preheat the grill and cook the skewers over medium-high heat for 5-6 minutes per side until the chicken is cooked through and the glaze looks set.
  2. Baste the skewers with the reserved marinade during grilling for visible shine and caramelized edges.
Finish and garnish
  1. Top the hot kabobs with sesame seeds and green onions for a fresh, garnished finish.

Notes

For best flavor, marinate up to 4 hours and keep the chicken covered in the refrigerator. Cooked leftovers keep in the fridge for 3-4 days; freeze grilled kabobs up to 2 months. For a lighter option, swap soy sauce for a reduced-sodium version while keeping the honey amount the same to maintain the glossy glaze.