Hawaiian Teriyaki Chicken Skewers
User Reviews
5
Hawaiian Teriyaki Chicken Skewers
Description
This recipe begins by cutting boneless, skinless chicken breasts into bite-size chunks for even cooking on the grill. The chicken is marinated in a mixture of teriyaki sauce, brown sugar, and optional pineapple juice, allowing the meat to absorb a sweet and slightly tangy glaze. Large pieces of red, orange, and yellow bell peppers, red onion, sliced jalapeños, and thick pineapple slices are prepared to be threaded alternately with the chicken on skewers.
Grilling over medium-high heat ensures the chicken cooks through with a nice char, while the vegetables and pineapple soften and caramelize, enhancing their natural sweetness. Basting with reserved marinade after cooking layers additional flavor. The combination of vegetables, sweet pineapple, and spicy jalapeños balances the taste with contrasting textures.
These skewers are suitable for casual outdoor meals and bring a tropical-inspired twist to grilled chicken dishes. They pair well with steamed rice or a fresh salad. Marinating for at least 30 minutes improves flavor, though longer marination can enhance it further.
Ingredients
- 4 chicken breast cut into large bite-size pieces, boneless skinless
- (1) ounce bottle teriyaki sauce
- 2 Tablespoons brown sugar
- 1/4 cup pineapple juice optional, or puree
- 1 large red pepper (cut into large bite-size pieces)
- 1 large orange bell pepper cut into large bite-size pieces
- 1 large yellow bell pepper cut into large bite-size pieces
- 1 small red onion (cut into large bite-size pieces)
- 2 small jalapeños (sliced)
- 2-3 cups pineapple cut into thick slices, fresh
Instructions
- Start with chicken breast and cut into large bite-size pieces. In a small bowl, stir together teriyaki sauce, brown sugar, and optional pineapple juice. Place the chicken in a bowl or large Ziploc bag and marinate in 1 cup of the teriyaki sauce (reserving the rest for basting on the chicken after it comes off of the grill)for at least 30 minutes (longer is ideal).
- Cut red pepper, orange pepper, and yellow pepper into large bite-size pieces. Cut red onion and pineapple into large pieces as well. Slice the jalapeño peppers. Use metal or wood skewers and thread the chicken, peppers, onion, pineapple, and jalapeño.
- Heat grill to medium-high heat. Brush grill with oil to prevent the kabobs from sticking to the grill. Cook for 5-6 minutes per side, depending on the thickness of the chicken. Check it to ensure it is no longer pink.
- Brush chicken skewers with remaining teriyaki sauce and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 26g | 52% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 149mg | 6% |
| Potassium | 865mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 2819IU | 56% |
| Vitamin C | 243mg | 270% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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