Teriyaki Sausage and Chicken Kabobs are marinated in teriyaki sauce and threaded with fresh bell peppers, red onion, and sweet pineapple for a delicious, vibrant flavor combination.
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These teriyaki sausage and chicken kabobs are ideal for grilling at backyard parties, summer cookouts, or for a fast weeknight meal. Use a store-bought teriyaki marinade for convenience or prepare a simple homemade teriyaki to infuse even more flavor.
The combination of marinated chicken, savory sausage, colorful vegetables, and caramelized pineapple creates a juicy, flavorful kebab that’s perfect to serve over rice or enjoy on its own. They’re bright, family-friendly, and easy to make again and again throughout the season.
Why You’ll Love This Recipe
- These teriyaki sausage and chicken kabobs are quick and simple to prepare, making them a great go-to for warm-weather grilling.
- Anything served on a skewer is naturally kid-friendly, and children often enjoy eating these as fun finger food.
- They make a complete meal with protein from the chicken and sausage plus grilled vegetables and pineapple for balance and color.
Ingredients For Teriyaki Sausage and Chicken Kabobs
- Chicken breasts – Boneless, skinless, cut into uniform 1″ cubes for even cooking. Chicken thighs can be used if preferred.
- Kielbasa sausage – Turkey, chicken, or regular kielbasa all work well; slice into bite-sized pieces.
- Bell peppers – Use a mix of red, yellow, and green for color and flavor.
- Red onion – Adds sweetness when grilled; yellow or white onion is a fine substitute.
- Fresh pineapple – Fresh holds its shape better than canned and caramelizes nicely on the grill.
- Brown sugar – A bit of brown sugar helps with caramelization and balances the savory notes.
- Teriyaki marinade – Use a favorite jarred marinade or a homemade teriyaki for best results.
More Add Ons
- Mushrooms
- Zucchini
- Eggplant
- Sesame seeds (for serving)
How To Grill Teriyaki Sausage And Chicken Kabobs
Place the chicken pieces in a bowl, sprinkle with brown sugar, and pour the teriyaki marinade over them. Let the chicken marinate for at least one hour and up to 24 hours to absorb the flavors.
If using wooden skewers, soak them in water during the marinating time to reduce the chance of burning on the grill.
Thread the skewers by alternating chicken, sausage, peppers, onion, and pineapple, leaving a little space at both ends so they’re easy to handle.
Grill the skewers over medium-high heat, turning occasionally so all sides char evenly. Cook until the chicken reaches an internal temperature of 165°F (about 10–15 minutes depending on grill temperature and piece size). Remove from heat and let rest briefly before serving.
Storage And Reheating
Fridge: Store leftovers in an airtight container for up to 4 days. For easier storage and reheating, remove the meat and vegetables from the skewers.
Freezer: Vegetables and pineapple don’t freeze and reheat well, so freezing is best done with the cooked meat only in an airtight container or freezer bag.
To reheat, remove food from skewers and warm in the microwave or oven until heated through.
Pro Tips
- Cut chicken into even-sized pieces so everything cooks at the same rate.
- Soak wooden skewers for at least an hour before grilling to prevent burning.
- Leave about an inch of skewer at each end for easy handling.
- Rotate skewers regularly on the grill to ensure even charring and doneness.
These teriyaki kabobs bring summer flavors to the table: juicy chicken and sausage, charred pineapple and peppers, all elevated by a savory teriyaki glaze. Add them to your meal plan for an easy, crowd-pleasing dinner.
Teriyaki Sausage and Chicken Kabobs Recipe
Equipment
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Sharp Knife
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Cutting Board
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Measuring Cups
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Skewers
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Meat Thermometer
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Disposable aluminum pan for easy clean up
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Mixing Bowls
Ingredients
- 4 boneless, skinless chicken breasts, cut into 1″ cubes
- 1 Kielbasa sausage rope, cut into 1/2″ slices
- 3 bell peppers, your favorite colors, cut into 1″ pieces
- 1 purple onion, cut into 1″ slices
- 2 cups fresh pineapple, cut into 1″ cubes
- ½ cup brown sugar, packed
- 12 ounces Teriyaki marinade (about 1 jar)
Instructions
- Place chicken in a bowl and sprinkle with brown sugar. Pour teriyaki marinade over the chicken and let marinate at least 1 hour and up to 24 hours.
- If using wooden skewers, soak them in water while the chicken marinates to prevent burning on the grill.
- Layer the skewers with vegetables, sausage, and chicken, adding a piece of pineapple between items for balance.
- Preheat the grill to medium-high and place kabobs over direct heat. Grill, rotating regularly, until the chicken reaches 165°F and the vegetables are nicely charred—about 10–15 minutes depending on your grill.
- Serve over rice or enjoy on their own.
Nutrition Information
Carbohydrates: 57 g,
Protein: 46 g,
Fat: 10 g
Nutrition information is an estimate and not a substitute for professional advice. For precise values, run the ingredients through your preferred nutrition calculator.
How To Serve Teriyaki Kabobs
These kabobs are excellent served over steamed rice. They also pair well with grilled sides like potatoes, zucchini, or garlic bread and fresh salads or a classic macaroni salad for a full cookout spread. Grilling the whole meal keeps your kitchen cool and lets you enjoy time outside with friends and family.
More Great Kabob Recipes
- Smoked steak kabobs with marinated steak and mixed vegetables make an impressive main for any cookout.
- Spicy grilled shrimp kabobs add a bold, flavorful seafood option to your menu.
- Garlic butter steak kabobs offer juicy steak and savory vegetables for a hearty summer meal.
- Chicken fajita kabobs bring fajita flavors to the grill for an easy, colorful weeknight dinner.