Grilled Teriyaki Turkey Meatball Kabobs

Thread Armanino Turkey Meatballs, veggies, and pineapple onto a skewer, basted with teriyaki sauce, for an appetizer or entree with a taste of the tropics that satisfies.


  •  1 lb Armanino Turkey Meatballs, defrosted (about 16 meatballs)
  •  8 multicolored baby bell peppers, halved, cores and seeds removed
  •  1 bunch scallions
  •  4 ounces small button mushrooms
  •  6 oz fresh pineapple chunks, drained
  •  14 ounces teriyaki sauce, purchased or homemade
  •  white rice for serving
  •  sesame seeds, for garnish
  •  metal or wooden skewers


  1. If using wooden skewers, soak in water for at least 30 minutes.
  2. Time the ends off the scallions and cut the white and light green thicker parts into 2” lengths for the kabobs. Thinly slice the greens for garnish and set aside.
  3. Preheat a grill to high; at least 5 minutes for a gas grill. For a charcoal grill, heat the charcoal to very hot with an ash coating, then push the coals to one side of the grill. When the grill is ready – you should be able to hold your hand one inch above the grill grates for only a second – lightly rub the clean grill grate with an oil soaked paper towel using a pair of tongs.
  4. On metal or soaked wooden skewers, alternately thread the meatballs, bell pepper halves, mushrooms, scallion pieces and pineapple. 
  5. Grill the kebabs, covered, over medium heat for 10-15 minutes or until meatballs have a nice sear and the vegetables are tender. Give a turn or two, gently loosening with a spatula if they stick. Brush with teriyaki sauce halfway through grilling. Keep a close eye if using wooden skewers to make sure they don’t burn.
  6. Remove kabobs from the grill and brush both sides with additional teriyaki sauce.
  7. Serve hot over rice and garnish with sliced scallion greens and sesame seeds.

Chef’s Tips

  • Look for teriyaki sauce on the thicker side as it will cling better to the kabobs for better flavor.
  • Teriyaki sauce has a tendency to burn rather quickly so brush on halfway through grilling and again as the kabobs come off the grill. 
  • Look for fresh pineapple chunks in the produce section. If you can’t find those, cutting your own from a fresh pineapple or using canned will work too. 
  • Nearly any vegetable can be used – broccoli, chunks of cabbage, bok choy – whatever strikes your fancy.
  • Serve with white rice or your favorite noodles – rice, udon or ramen.
6 servings
Prep Time
15 minutes
Cook Time
15 minutes

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