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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with a glossy sweet-soy glaze and pineapple-studded grilled skewers. Cubed chicken and vegetables are marinated, grilled until char-kissed, then basted with reserved teriyaki-style marinade for big flavor in every bite.
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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
  • 1 bell peppers Cut into chunks.
  • 1 onions Cut into chunks.
  • 1 pineapple chunks
  • 6 wooden skewers Soak before grilling.
Honey garlic marinade
  • 0.3333 cup honey
  • 0.25 cup soy sauce
  • 3 garlic Minced.
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger Grated.
  • 2 tbsp sesame seeds For garnish.
  • 2 green onions For garnish, sliced.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until smooth and combined.
  2. Reserve 1/4 cup of the marinade for basting and set it aside.
Marinate the chicken
  1. Marinate the chicken in the remaining marinade for 1-4 hours in the refrigerator, keeping it covered.
Assemble skewers
  1. Thread chicken, bell peppers, onions, and pineapple chunks onto soaked wooden skewers, alternating for even grilling.
Grill and glaze
  1. Preheat the grill to medium-high heat and grill the kabobs for 5-6 minutes per side, basting with the reserved marinade as you turn them.
  2. Continue grilling until the chicken is cooked through and the glaze looks glossy and lightly caramelized, then move to a platter to garnish.
Serve
  1. Sprinkle sesame seeds and top with green onions right before serving for visible garnish.

Notes

For best glaze, keep basting during both sides of grilling so the surface turns shiny and sticky rather than dried out. Refrigerate leftovers in an airtight container up to 3-4 days; freeze cooked kabobs up to 2 months. If you want a lower-sugar option, use a honey substitute or reduce honey slightly while keeping the soy and vinegar balanced.