Marinated teriyaki chicken, colorful bell peppers, sweet pineapple, and red onions cooked over an outdoor grill. This dish SCREAMS summer!
Course: Entrée
Cuisine: Japanese
Servings: 8kebabs
Ingredients
1 1/2lbs.boneless, skinless chicken breastcut into 1-inch cubes
1lg.red bell pepperseeded & cut into 1-inch pieces
1lg.green bell pepperseeded & cut into 1-inch pieces
1lg.yellow bell pepperseeded & cut into 1-inch pieces
1lg.red onionpeeled & cut into 1-inch pieces
1wholepineapplepeeled, cored, & cut into 1-inch chunks
1 1/2c.Yoshida’s teriyaki saucefor glaze
2green onionsthinly sliced for garnish
Hot cooked jasmine ricefor serving, optional
8(10 to 12-inch) metal skewers
Instructions
Cut chicken into 1-inch cubes. Cut peppers, onion & pineapple into 1-inch pieces; set aside.
Assemble kebabs by alternating chicken and veggies until each skewer is full.
TERIYAKI GLAZE: Pour teriyaki sauce into a saucepan over medium-high heat, stirring occasionally. Once the sauce comes to a boil, reduce the heat and simmer until it has reduced and thickened a bit, about 10-15 minutes.
Meanwhile, preheat an outdoor grill to 350 degrees.
Place kebabs on the grill. Cook turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees about 10-12 minutes.
Brush on teriyaki glaze and cook another 3-5 minutes. Remove kebabs from heat, brush with more glaze and garnish with green onions. Serve immediately over jasmine rice with remaining glaze, if desired.