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GRILLED TERIYAKI CHICKEN AND PINEAPPLE KEBABS

Ingredients:

  • 3 boneless skinless chicken breasts, cut into large cubes
  • 2 green peppers chopped
  • 1 whole fresh pineapple, skin removed, cut into cubes
FOR THE TERIYAKI MARINADE
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup honey
  • 1 tablespoon seasoned rice vinegar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sesame seeds

Instructions:

  1. Marinate cut cubes of chicken in the refrigerator for 8-12 hours.
  2. Preheat the grill to about 300-325 degrees.
  3. Thread pineapple, green pepper, and chicken onto skewers.
  4. Place kekabs on the grill and grill for about 5 minutes per side (4 sides total).

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