Spicy Pineapple Chicken Kabobs
- 14 Nov, 2024
- Posted by: Leslie Thomas
Spicy Pineapple Chicken Kabobs
Rated 5.0 stars by 1 users
Category
entree
Servings
4
The simplest of dinners are oftentimes the tastiest. Case in point – Teriyaki chicken
kabobs. Skewered with colorful bell peppers, onions, and juicy pineapple, this sweet and
savory combo is easy to devour. We’ve added our own flair to this easy weeknight grill recipe too, with our own flavor-packed Spicy Pineapple Teriyaki Grill & Wing sauce, which
is used to marinate the chicken and the veggies.
Author:Leslie Thomas
Ingredients
2 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch sections
1 green bell pepper, cut into 1-inch sections
1 yellow bell pepper, cut into 1-inch sections
1 yellow or red onion, cut into 1-inch sections
2 cups fresh pineapple, cut into large sections
-
1 cup Spicy Pineapple Teriyaki Grill & Wing, divided
Sesame seeds and sliced green onion for garnish
Directions
Using a large bowl, toss chicken, onions, and bell peppers in ¾ cup Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill & Wing sauce and cover. Marinate in the fridge for 2 hours.
Thread the chicken on skewers and the peppers, onion, and pineapple on separate skewers.
Heat your grill (or grill pan) to medium-high heat and lightly oil the grill grate, if using an outdoor grill. Place skewers on the grill and cook for 12-15 minutes, turning the chicken skewers once halfway through.
Keep your eye on the pepper, onion, and pineapple skewers and rotate as needed. Remove from the grill once they have a desired char and are softened.
When chicken is completely cooked through, remove from the grill and drizzle with reserved sauce.
Garnish with green onions and sesame seeds and serve with white rice.
Recipe Note
*We strongly encourage metal skewers, which are easy to find. However, if you opt for
bamboo skewers, be sure to soak them in water for 30 minutes prior to using.
Questions about this recipe?
Email Us
