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Baked Chicken Teriyaki Kabob Recipe (No Refined Sugar)

  • Author: Ivy Larson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


This clean baked chicken teriyaki kabob recipe is made with a 5-minute homemade teriyaki sauce sweetened primarily with pureed dates and pineapple. Recipe contains no refined sugar.




NOTE: If you are using wooden skewers, be sure to soak them in water for at least an hour before baking. Although this recipe is written as an oven-baked recipe, these skewers can also be placed on a grill if you choose to grill out! If grilling out, bamboo skewers must still be soaked before placing on the grill, or opt for a non-toxic metal/non-flammable option.

  1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and set a wire cooking rack on top of the foil-lined baking sheet.
  2. Thread the chicken, peppers, onion and pineapple onto the skewers, alternating as you go, until all ingredients have been used.
  3. Season the the chicken, vegetables and pineapple lightly with salt. (You should end up with about 12 to 15 skewers.) 
  4. Stir 2 tablespoons of the extra virgin olive oil into the teriyaki sauce.
  5. Use a basting brush to brush about half the teriyaki sauce onto all sides of the chicken, vegetables and pineapple.
  6. Arrange the skewers on top of the prepared cooking rack. Transfer the skewers to the oven and cook for 10 minutes.
  7. Remove skewers from the oven and brush with the remaining teriyaki sauce.
  8. Return skewers to the oven and bake for another 10 minutes, or until chicken is cooked through. Serve at once.