Chicken Teriyaki Kabobs

Lynnda Cloutier


This recipe is a favorite. It’s also very good cooked on an outdoor grill. You’ll need at least 24 long cocktail toothpicks and a beautiful long serving tray or some small square appetizer bowls for individual servings.Unknown source

★★★★★ 1 vote


4 fresh chicken breasts cut into cubes
2 to 3 tbsp. olive or vegetable oil
teriyaki sauce or sweet and sour sauce
1 can pineapple chunks
1 large green pepper, cut into large pieces
some lettuce and chopped red bell pepper if you wish


1In large skillet with a little oil, brown chicken til done, add some teriyaki sauce and toss til coated. Remove from pan. Add a little more oil and some teriyaki sauce and sauté pineapple chunks and green pepper for about a minute, making sure all the pieces are well coated with teriyaki sauce. Don’t overcook. Remove from pan.
2Taking a large cocktail toothpick, start with a piece of pineapple, then green pepper and then a piece of chicken. You can put them on the grill for a few minutes to brown them if you want. Cover small appetizer plates or long serving platter with a layer of lettuce. Add kabobs and sprinkle with finely chopped red bell pepper. Drizzle any remaining teriyaki sauce over kabobs. Serve and enjoy.
Note: You can purchase a jar of teriyaki sauce at your local grocer or use 1/2 cup dark brown sugar, 1/4 cup soy sauce, 1 tsp. vinegar, 4 Tbsp. melted butter. Mix together in a bowl.

About this Recipe

Course/Dish: Meat Appetizers