Asian Teriyaki Shish Kabobs

One of my favorite meals to make are shish kabobs. You can add anything and everything you want, change up the flavor, and they are a meal all in themselves!!

I was given the opportunity to test out Moore’s Marinades and the first marinade to catch my eye was the Asian Teriyaki. My hubby and I love teriyaki, so I knew we’d love it. We decided to add some pineapple, green peppers, red onions, and chicken to ours and the end result was fabulous!

The marinade had a sweet garlic, soy, and ginger flavor! I would say the heat level was a medium, and even my kids LOVED it!!

Click HERE to see my video tutorial!!!

Be sure to check out their page for other good flavors!!

PicMonkey Collage


  • 1 (16 oz) bottle Moore’s Asian Teriyaki Marinade
  • 2 lbs boneless, skinless chicken breast cut into chunks
  • 1 whole pineapple, cored and cut into chunks
  • 1 green pepper, diced
  • 1 red onion, diced



  1. The night before you are cooking the kabobs, place all the cut up chicken in a large Ziploc bag and pour 8 oz. marinade into bag.
  2. Seal bag and toss to coat chicken thoroughly.
  3. Place bag in refrigerator overnight….if in a hurry, marinade at least 3 hours.
  4. Once ready to grill, assemble skewers by putting one piece of marinated chicken on the skewer, followed by one piece of onion, green pepper, and pineapple.
  5. Continue pattern until all skewers are full.
  6. Place on grill and brush one more coat of marinade on top of entire kabob.
  7. Grill for about 5 minutes on each side, adding one more coat of marinade when you flip sides.
  8. Remove from grill and serve!!
  9. Enjoy!







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