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Honey Garlic Asian Chicken Kabobs

Honey garlic Asian chicken kabobs with a glossy sweet-soy glaze and grilled skewers. Marinated chicken and colorful bell pepper, onion, and pineapple cook fast over medium-high heat for caramelized, teriyaki-style flavor.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts cubed
  • 1 bell peppers and onions cut into chunks
  • 1 pineapple chunks
  • 12 wooden skewers soaked
Marinade and garnish
  • 0.33 cup honey
  • 0.25 cup soy sauce sweet soy
  • 3 garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 1 sesame seeds for garnish
  • 1 green onions for garnish

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the honey garlic marinade
  1. Whisk honey, soy sauce, garlic, rice vinegar, sesame oil, and ginger until smooth and glossy.
  2. Reserve 1/4 cup marinade for basting, then set it aside.
Marinate the chicken
  1. Marinate the chicken for 1-4 hours, covered, until the pieces look evenly coated.
  2. Soak the wooden skewers before grilling so they don’t char.
Skewer and grill
  1. Thread chicken, bell peppers and onions, and pineapple chunks onto the soaked skewers with pieces packed tightly.
  2. Grill the kabobs over medium-high heat for 5-6 minutes per side, basting with the reserved marinade during grilling until you see a caramelized, glossy glaze.
Finish and serve
  1. Garnish with sesame seeds and green onions so the kabobs have visible color and shine.

Notes

For best glaze, baste during the last 2-3 minutes on each side so the surface turns sticky and shiny. Refrigerate leftovers in a covered container up to 3 days; freeze cooked kabobs up to 2 months. For a lower-sugar option, use a reduced-sugar honey substitute in the marinade (keep the same soy and vinegar amounts) to maintain the sweet-soy balance.