Teriyake Chicken/steak/pineapple Kabobs Recipe

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Teriyake Chicken/Steak/Pineapple kabobs

Danielle Matthews


I make these during the summer and they come out great and juicy. Ive only cooked on a charcoal grill though because I think that slowcooking them with the mesquite woodchips keeps in the moisture. Its such a simple recipe that tastes sooo good! I usually serve with skewered baby red potatoes and onion seasoned with garlic butter.

★★★★★ 1 vote
3 Hr
40 Min


3 lb
flat iron or skirt steak cut into 1 inch cubes
3 lb
chicken breast cut into 1 inch cubes
2 can(s)
pineapple chunch, drained
1 c
mesquite wood chips, soaked and drained
1 bottle
lawry's teriyake seasoning
1 pkg
kabob sticks


1Put beef and chicken cubes in different tupperware containers and cover with lawrys marinade. Let marinate for 3 hours. (Bottle says 30 mins but i like it to be really soaked in)
2Start charcoal grill and soak woodchips in water while skewering your meat and pineapple.
3When charcoal is white, drain woodchips and sprinkle on top. Place kabobs on grill and turn every 15 mins.

About this Recipe

Course/Dish: Chicken, Beef, Steaks and Chops
Other Tags: Quick & Easy, For Kids
Hashtag: #grilling