Author: Nikki
These Teriyaki Chicken Kabobs are mouthwatering delicious! They are prepped in a delicious marinade, paired with fresh pineapple and bell peppers and grilled to perfection!
- 10 to 12 skewers, if you use wooden skewers, make sure to soak in water for two hours
- 2 pounds boneless skinless chicken tenders or breasts, cut into 2 inches pieces
- 3 bell peppers cut into 2 inch pieces
- pineapple chunks, cut into 2 inch pieces (about 3 cups)
Marinade and sauce
- ⅓ cup sugar
- ¼ cup rice vinegar
- 3 teaspoons sesame oil
- 1 cup soy sauce
- ⅓ cup white wine vinegar
- 6 cloves garlic, minced
- 1½ Tablespoons ginger
- ¼ teaspoon red pepper flakes
- Mix all marinade ingredients together. Reserve ⅔ cups to make sauce to baste over cooked kabobs.
- Place chicken in zip lock bag and add marinade. Marinate for 3 hours or longer.
- Skewer chicken on wooden skewers alternating with peppers and pineapple.
- Heat grill to medium heat and cook skewers for about five minutes per side until chicken is cooked through. Remove from grill and baste with cooked sauce.
- Serve hot.
Directions for remaining marinade
- Place in small sauce pan and heat sauce over medium heat until it comes to a boil. Reduce heat to low and simmer for five minutes.
- Baste cooked skewers with remaining sauce.
Recipe by Chef in Training at https://www.chef-in-training.com/teriyaki-chicken-kabobs/
3.4.3177