In a large bowl, season the chicken chunks with kosher salt and cracked black pepper. Add 3/4 cup of the teriyaki sauce and the pineapple juice, then toss everything together until the chicken is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes, or up to 2 hours for a deeper flavor.

If you’re using wooden skewers, soak them in water for 20-30 minutes before assembling the kabobs.

While the chicken is marinating, prep your pineapple, bell peppers, and scallions. Cut the pineapple into bite-sized chunks, the bell peppers into square pieces, and the scallions into 1-inch segments.

Carefully thread the marinated chicken, pineapple chunks, bell pepper pieces, and scallion segments onto the soaked skewers, alternating the ingredients.

Preheat your grill to medium-high heat. Place the assembled kabobs directly on the grill grates and let them cook for about 12-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and lightly charred. During the last few minutes of grilling, brush the kabobs with the remaining teriyaki sauce for an extra layer of flavor.

Aim for an internal temperature of 165°F for the chicken!

Serve and garnish with sesame seeds and cilantro or parsley! Enjoy!