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Teriyaki Chicken & Pineapple Kebobs

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A malty dunkel complements sweet pineapple juice and salty soy sauce in this teriyaki marinade. You could swap cubes of steak for the chicken and adjust the cooking time for your desired doneness.

Makes: 4-6 servings

  • ½ cup dunkel lager
  • ½ cup pineapple juice
  • ½ cup reduced-sodium soy sauce
  • 4 cloves garlic, crushed
  • 2 lbs. boneless, skinless chicken breast,
  • trimmed and cut into 1-inch cubes
  • 2 cups fresh pineapple


1. In a large sealable bag, combine dunkel, pineapple juice and soy sauce. Add chicken. Refrigerate for 2 hours or up to 8 hours.

2. Preheat grill to medium-high.
3. Alternate the chicken and pineapple on skewers. Oil the grill rack with a paper towel dipped in oil. Grill the kebobs until the chicken is just cooked through, about 8 minutes.


Choose a Munich Dunkel for this recipe

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