Start by cutting 2 boneless chicken breasts into 1-inch cubes for even cooking on the skewers.
Cut 1 fresh pineapple into bite-sized chunks to pair with the chicken.
Prepare the teriyaki marinade with ½ cup soy sauce, ¼ cup honey, 2 tbsp rice vinegar, and 1 minced garlic clove.
Marinate the chicken in the teriyaki sauce for at least 30 minutes to absorb the flavors.
Thread the marinated chicken, pineapple, and optional veggies like bell peppers onto skewers.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.
Brush the kabobs with extra teriyaki sauce during the last few minutes of grilling for a sticky, flavorful finish.
Brush the kabobs with extra teriyaki sauce during the last few minutes of grilling for a sticky, flavorful finish.
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