Fucking Dynamite Chicken Teriyaki Kabobs

I have never called myself an excellent cook. As a single lady, that Kraft blue box and I were tight as fuck. When I started dating HTB, he would occasionally cook for me and shit, that’s when I realized I needed to get my life together.

HTB had recipes, y’all. He had a box in his kitchen where he had actual plans to cook real food. I knew I had to step up my game and learn how to adult or HTB was going to find some other sucker to make pot roast for.

One night, we were trying to think of what to make for dinner and I checked the pantry/fridge. We had two chicken breasts, half a pineapple, a green pepper, a red pepper, and a bag of white onions. Seemed perfect for some kind of Hawaiian kabob thing, right?

I’m like “Babe, I’m gonna make some kabobs to do on the grill and they will be fucking amazing.”

I found a quick and dirty teriyaki sauce recipe online, but we didn’t have all the ingredients so I leaned on my improv and just made shit up hoping it would be good. Turns out it wasn’t bad. I also called my dad, because that’s what I do. He suggested marinading the chicken in the sauce for 30 minutes while getting everything else ready and soaking the bamboo skewers (that I thought were chopsticks in HTB’s cabinet) in water so they wouldn’t burn too much on the grill.

I made some white rice, HTB threw the shrimp on the barbie (or chicken kabobs on the grill, whatever) and Bob’s your uncle, we fucking nailed it.

I’ve since made some upgrades to this recipe. For one, I bought some bitchin’ metal skewers on Amazon that are way better than the chopsticks HTB had. I also added Polish Keilbasa to the mix and damn, good call me. It’s so damn quick and easy to make this dinner, we probably make it once a week in the summer.

Make some bomb-ass kabobs tonight:

Fucking Dynamite Chicken Teriyaki Kabobs

Prep Time 30 mins
Cook Time 12 mins
Course Main Course
Servings 4


  • Grill


  • 2 lbs Boneless, skinless chicken breast
  • 1 package Polish kielbasa
  • 2 Medium green peppers
  • 2 Medium red peppers
  • 1 White onion
  • ½ Pineapple, cubed
  • ¼ cup Low-sodium soy sauce
  • 3 tbsp Brown sugar
  • 1 clove Garlic, minced
  • Pinch of salt and pepper
  • 1 tbsp Cornstarch
  • 1 tbsp Water


  • For the marinade, combine soy sauce, brown sugar, garlic, salt, pepper, cornstarch, and water together and mix well. Cut the chicken breast into 1-inch cubes and place in a ziplock bag. Add in the marinade mixture and refrigerate for at least 30 minutes.
  • While the chicken is marinating, soak your skewers in a dish with water so they don’t burn on the grill. I use an 8x8 pan and fill it with a half-inch or so of water.
  • Prep the peppers by cutting them into about 1-inch square pieces. I quarter the onion and pull apart the layers. Cut the pineapple into chunks and slice the kielbasa evenly.
  • Assemble the kabobs: Thread the marinated chicken, peppers, onion, pineapple and kielbasa onto the soaked skewers.
  • Note: you can reserve some of the marinade before adding the chicken to brush onto the kabobs before putting them on the grill. I think they are pretty good without it, but you do you.
  • Grill the kabobs over medium heat for 10-12 minutes, turning occasionally, until the chicken is cooked through, the kielbasa is warmed and the veggies are softened.
  • Serve over rice