Aloha! This recipe is tropical and great for Summer~
Teriyaki Chicken:
Ingredients:
5-6 boneless, skinless chicken breasts or 10-20 chicken tenders
1 bottle Teriyaki sauce (I use World Harbors Hawaiian Style Maui Mountain Teriyaki Sauce & Marinade)
1 large pineapple, cut into bite-sized chunks
Bamboo skewers
Crushed black pepper, to taste
Yellow, Orange and Green Bell Peppers
Instructions:
Cut chicken lengthwise into thin strips. Pour 3/4 of a bottle of Teriyaki sauce into a bowl. Marinate chicken strips in Teriyaki sauce for 1-2 hours.
Take 2 fresh pineapple chunks and skewer onto bamboo skewer. Take 1 chicken strip and zig-zag onto bamboo skewer. It kind of looks like a kinky shape...alternate between pineapple and chicken strips, until each bamboo skewer is full. Pack the skewers tightly (soak the skewers in water before filling and grilling to prevent the bamboo from burning). Crush black pepper over each skewer for a spicy kick. The contrast between the sweet pineapple and tangy Teriyaki sauce goes well with the crushed black pepper.
Grill. I like using a charcoal grill, for that smoky flavor that charcoal gives that's so tasty. I grill them for 15-20 minutes on a hot grill. You just want to keep checking, so the chicken doesn't dry out. Take the 1/4 Teriyaki sauce left in the bottle (not the bowl, it will taste chicken-y and isn't good for you --salmonella) and baste the chicken on the grill with the remainder of Teriyaki sauce.
Serve the Teriyaki Chicken Kabobs with a bowl of tropical fresh fruit like kiwi, mango, pineapple and papaya. I serve the kabobs with antipasto salad or potato salad. You could do a greens salad with one of the others. It's healthy and fresh and great for summer.
If you want to bring in more veggies, cut yellow, orange and green bell peppers into bite-size chunks and throw them on the skewer too. It's colorful and tasty. Your guests will think they are in Hawaii, at a luau. You could even pass out leis! That's what I always did at my Florida youth group parties...
Enjoy!
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Wednesday, May 12, 2010
Chicken Teriyaki Kabobs with Pineapple
Aloha! This recipe is tropical and great for Summer~
Teriyaki Chicken:
Ingredients:
5-6 boneless, skinless chicken breasts or 10-20 chicken tenders
1 bottle Teriyaki sauce (I use World Harbors Hawaiian Style Maui Mountain Teriyaki Sauce & Marinade)
1 large pineapple, cut into bite-sized chunks
Bamboo skewers
Crushed black pepper, to taste
Yellow, Orange and Green Bell Peppers
Instructions:
Cut chicken lengthwise into thin strips. Pour 3/4 of a bottle of Teriyaki sauce into a bowl. Marinate chicken strips in Teriyaki sauce for 1-2 hours.
Take 2 fresh pineapple chunks and skewer onto bamboo skewer. Take 1 chicken strip and zig-zag onto bamboo skewer. It kind of looks like a kinky shape...alternate between pineapple and chicken strips, until each bamboo skewer is full. Pack the skewers tightly (soak the skewers in water before filling and grilling to prevent the bamboo from burning). Crush black pepper over each skewer for a spicy kick. The contrast between the sweet pineapple and tangy Teriyaki sauce goes well with the crushed black pepper.
Grill. I like using a charcoal grill, for that smoky flavor that charcoal gives that's so tasty. I grill them for 15-20 minutes on a hot grill. You just want to keep checking, so the chicken doesn't dry out. Take the 1/4 Teriyaki sauce left in the bottle (not the bowl, it will taste chicken-y and isn't good for you --salmonella) and baste the chicken on the grill with the remainder of Teriyaki sauce.
Serve the Teriyaki Chicken Kabobs with a bowl of tropical fresh fruit like kiwi, mango, pineapple and papaya. I serve the kabobs with antipasto salad or potato salad. You could do a greens salad with one of the others. It's healthy and fresh and great for summer.
If you want to bring in more veggies, cut yellow, orange and green bell peppers into bite-size chunks and throw them on the skewer too. It's colorful and tasty. Your guests will think they are in Hawaii, at a luau. You could even pass out leis! That's what I always did at my Florida youth group parties...
Enjoy!
Teriyaki Chicken:
Ingredients:
5-6 boneless, skinless chicken breasts or 10-20 chicken tenders
1 bottle Teriyaki sauce (I use World Harbors Hawaiian Style Maui Mountain Teriyaki Sauce & Marinade)
1 large pineapple, cut into bite-sized chunks
Bamboo skewers
Crushed black pepper, to taste
Yellow, Orange and Green Bell Peppers
Instructions:
Cut chicken lengthwise into thin strips. Pour 3/4 of a bottle of Teriyaki sauce into a bowl. Marinate chicken strips in Teriyaki sauce for 1-2 hours.
Take 2 fresh pineapple chunks and skewer onto bamboo skewer. Take 1 chicken strip and zig-zag onto bamboo skewer. It kind of looks like a kinky shape...alternate between pineapple and chicken strips, until each bamboo skewer is full. Pack the skewers tightly (soak the skewers in water before filling and grilling to prevent the bamboo from burning). Crush black pepper over each skewer for a spicy kick. The contrast between the sweet pineapple and tangy Teriyaki sauce goes well with the crushed black pepper.
Grill. I like using a charcoal grill, for that smoky flavor that charcoal gives that's so tasty. I grill them for 15-20 minutes on a hot grill. You just want to keep checking, so the chicken doesn't dry out. Take the 1/4 Teriyaki sauce left in the bottle (not the bowl, it will taste chicken-y and isn't good for you --salmonella) and baste the chicken on the grill with the remainder of Teriyaki sauce.
Serve the Teriyaki Chicken Kabobs with a bowl of tropical fresh fruit like kiwi, mango, pineapple and papaya. I serve the kabobs with antipasto salad or potato salad. You could do a greens salad with one of the others. It's healthy and fresh and great for summer.
If you want to bring in more veggies, cut yellow, orange and green bell peppers into bite-size chunks and throw them on the skewer too. It's colorful and tasty. Your guests will think they are in Hawaii, at a luau. You could even pass out leis! That's what I always did at my Florida youth group parties...
Enjoy!
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