Teriyaki Chicken Skewers
Teriyaki chicken kabobs are tangy and sweet with lots of veggies, pineapple and chicken. Make these for your next cookout for an easy meal.
Servings: 4
Cost: $15.07 Recipe, $3.77 per Serving
Ingredients
- 3 chicken breasts cut into bite size pieces
- ¼ cup brown sugar
- ½ cup low sodium soy sauce
- ¼ cup Rice Wine Vinegar
- ¼ cup Honey
- 2 tsp Minced Garlic
- ½ tsp ground ginger
- ¼ tsp ground pepper
- 1 Fresh Pineapple cut into 2 inch pieces
- 1 Green Bell Pepper seeded and cut into 2 inch pieces
- 1 Red Bell Pepper seeded and cut into 2 inch pieces
- 1 Red Onion quartered
- Bamboo Skewers
- 1 Tablespoons Sesame Seeds optional for toppings
Instructions
- Place the bamboo skewers in a shallow dish of warm water and soak for at least 30 minutes.
- In a large bowl, whisk together the brown sugar, soy sauce, rice wine vinegar, honey, minced garlic, ground ginger, and black pepper.
- Reserve half of the marinade in a separate bowl for basting later.
- Add the chicken, pineapple, green bell pepper, red bell pepper, and red onion to the remaining marinade. Toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes or up to overnight.
- Preheat the grill to medium-high heat.
- Thread the chicken, pineapple, peppers, and onion onto the soaked skewers, alternating the ingredients until the skewers are filled.
- Grill the kabobs for 12–15 minutes, turning every 3–4 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- During the last few minutes of cooking, brush the kabobs with the reserved marinade.
- Remove from the grill, sprinkle with sesame seeds if desired, and serve immediately.
Nutrition
Calories: 472kcal | Carbohydrates: 70g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1270mg | Potassium: 1127mg | Fiber: 5g | Sugar: 57g | Vitamin A: 1225IU | Vitamin C: 175mg | Calcium: 72mg | Iron: 2mg
