Grilled Teriyaki Chicken and Pineapple Skewers

Name: Grilled Teriyaki Chicken and Pineapple Skewers
Prep time: 35 min
Cook time: 55 min
Total time: 35 min
Yield: 15
Ingredients: 1 1/2–2 pounds boneless, skinless chicken breast, cut into 1-inch cubes; 1 fresh pineapple, cut into 1-inch cubes; 1/2 large red onion, cut into rough 1-inch chunks (i like 2 layers thick for skewering); 1–2 green bell peppers, cut into rough 1-inch chunks; 1 1/2 cups teriyaki marinade, or as needed (i like sweet baby ray’s, sweet teriyaki); metal or wooden grilling skewers; optional chopped fresh cilantro and jalapeno for garnish; optional brown or jasmine rice for serving.

35 mins prepServes 15

Simple marinated teriyaki chicken skewered with fresh pineapple, green peppers, and red onions. Super fresh and the perfect blend of sweet and savory.

15 servings

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Instructions

Marinate chopped chicken for 8 hours covered in the refrigerator for best results. At a minimum, marinate for 1 hour. Soak wooden skewers submerged in water 30 minutes before grilling.

Build skewers alternating pepper, onions, pineapple and chicken. This can be done however you please.

Heat up the grill to medium heat, clean grates well, and baste with olive oil (or vegetable/canola) just before grilling skewers.

Grill skewers for 2-3 minutes per side, rotating until all 4 sides have a nice sear. Chicken should be fully cooked through and no longer pink (160°F). Serve sprinkled with fresh chopped cilantro. This recipe is really good as a meal served over jasmine rice!

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Grilled Teriyaki Chicken and Pineapple Skewers

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