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Asian Teriyaki Shish Kabob

This recipe comes to us courtesy of our friends at The Cookin’ Chicks.

Wing Sauces



  • 2 lbs cut into chunks, boneless, skinless Chicken Breast
  • 1 16-oz bottle Moore’s Asian Teriyaki Wing Sauce
  • 1 diced Red Onion
  • 1 diced Green Pepper
  • 1 whole, cored and cut into chunks, Pineapple



  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!

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