Hawaiian Teriyaki Chicken Skewers
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
57 mins
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Servings
6 servings
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Calories
332 kcal
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Course
Main Course
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Cuisine
American
Hawaiian Teriyaki Chicken Skewers
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These Hawaiian Teriyaki Chicken Skewers are a delicious, easy, healthy summer dinner that is as flavorful as it is colorful! Made with a simple homemade teriyaki sauce recipe, red, green, and yellow peppers, red onions, sweet grilled pineapple, and tender, juicy chicken, everybody will be happy to have these kabobs for dinner!
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Ingredients
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup pineapple juice
- 2 cloves garlic minced
- 1/4 teaspoon ginger
- 1 Tablespoon rice vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sesame oil optional
- 1 Tablespoon sesame seeds optional
- 1 Tablespoon cornstarch
- 2 Tablespoons cold water
Skewers
- 2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch cubes
- 1 yellow bell pepper cut into 1-inch cubes
- 1 green bell pepper cut into 1-inch cubes
- 1 red onion cut into 1-inch cubes
- 2 cups fresh pineapple cut into 1-inch cubes
- Metal or wooden skewers soaked in water for 1 hour
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Instructions
- Combine the soy sauce, brown sugar, pineapple juice, garlic, ginger, rice vinegar, salt, pepper, and sesame oil and seeds, if using. Whisk well, then transfer 1/2 cup to a large ziploc bag to use as a marinade.
- Pour the remaining sauce into a small saucepan and heat over medium-high heat until it begins to boil. Combine the cornstarch and water in a small bowl, mixing with a fork to create a slurry, then pour into the boiling sauce, stirring and cooking for about 1 minute until thickened. Set aside to cool until ready to use.
- Add chicken to the bag containing the reserved marinade and let it sit in the fridge for at least 30 minutes.
- Preheat grill to medium-high heat. Thread chicken, peppers, onion, and pineapple onto soaked skewers, then grill over direct heat for 8 to 10 minutes, turning partway through to grill evenly on both sides, until chicken is cooked through and reaches 165°F when tested with an instant read meat thermometer.
- Brush with the thickened teriyaki sauce and serve with any remaining sauce for dipping.
Equipments used:
Notes
- Adapted from The Recipe Critic.
Nutrition Information
Show Details
Calories
332kcal
(17%)
Carbohydrates
36g
(12%)
Protein
36g
(72%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
1459mg
(61%)
Potassium
868mg
(25%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
813IU
(16%)
Vitamin C
109mg
(121%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 36g | 72% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1459mg | 61% |
| Potassium | 868mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 109mg | 121% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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