Description
Sweet and savory fusion skewers featuring marinated chicken, tropical pineapple, and vibrant peppers. A showstopping dish with caramelized edges and glossy teriyaki finish, perfect for summer or weeknight meals.
Ingredients
4 large chicken breasts, cut into 2″ cubes
1 cup teriyaki sauce (choose reduced-sugar if preferred)
1 whole pineapple, pre-peeled or fresh, cut into 1.5″ cubes
1 bunch scallions, green parts only, cut into 1″ pieces
1 bell pepper, cut into 1″ squares
Instructions
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper
Combine with 3/4 cup teriyaki sauce and 1/4 cup pineapple juice
Cover and refrigerate for 20 minutes minimum
Soak wooden skewers 30 minutes for grilling
Oil grill grates using paper towel dipped in neutral oil
Preheat grill to 375°F
Alternate chicken, pineapple, peppers, scallions on skewers with 1/4″ spacing
Place kabobs directly over heat, flipping every 5 minutes
Baste with remaining teriyaki during final 2 minutes of cooking
Notes
Use metal skewer tip guard for even heat distribution
Check chicken with instant-read thermometer (165°F target)
Brice pineapple quarters by scoring edges to prevent curling
Store pre-threaded skewers in airtight containers with parchment separators
- Prep Time: 20
- Cook Time: 15
- Category: Trend Recipes
- Method: Grilling
- Cuisine: Asian-American fusion