Rainbow Teriyaki Chicken Kabobs

The Hungry Planet Chicken™ Kabobs recipe with bell peppers, pineapples, and onions creates a delicious rainbow on your plate. This recipe is flavorful, nutritious, and grilled to perfection.

  • 20 min

  • 15 min

  • 35 min

    Total time
  • 6

  • Easy

  • 15


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • ⅓ cup soy sauce
  • ¼ cup pineapple juice
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar
  • ¼ cup olive oil
  • 1¼ tablespoons minced garlic
  • ½ teaspoon ground ginger
  • 1 onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup pineapple chunks
  • 1½ pound Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • 4 tablespoons fresh cilantro
  • Fresh chili dipping sauce, to taste
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Add ⅓ cup soy sauce, ¼ cup pineapple juice, ¼ cup rice wine vinegar, ¼ cup brown sugar, ¼ cup olive oil, 1¼ tablespoons minced garlic, and ½ teaspoon ground ginger into a bowl and mix until fully incorporated.

  • Step 2.

    Cut 1 onion, 1 cup pineapple, 1 red, and 1 yellow pepper into large chunks.

  • Step 3.

    Cut and form Hungry Planet Chicken™ into small balls. Make skewers adding the peppers, onion, pineapple, and Hungry Planet Chicken™ in alternating patterns. Add skewers to a medium-high heated grill and brush the sauce created in step one over the kabobs while they are cooking. Cook until Hungry Planet Chicken™ is golden brown and peppers, onions, and pineapples are lightly charred.

  • Step 4.

    Garnish with chopped 4 tablespoons fresh cilantro and serve with fresh chili dipping sauce to taste.

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