Teriyaki Chicken Skewers
Servings 8 skewers
Ingredients
For Teriyaki Marinade
- ½ cup water
- ½ cup soy sauce
- ¼ cup pineapple juice
- ½ cup brown sugar
- 2 cloves of garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon ground ginger
- 2 green onions, finely chopped
- 1 teaspoon black pepper
For Chicken Skewers
- 4 boneless skinless chicken breasts, cut into 1 ½ inch cubes
- 1 green bell pepper, cored and cut into 1 inch cubes
- 1 red bell pepper, cored and cut into 1 inch cubes
- 2 cups fresh pineapple, but into 1 - 1 ½ inch cubes
- ½ red onion, cut into 1 inch pieces
- Wooden or metal skewers
Instructions
- In a medium bowl, whisk together the marinade ingredients. Set aside.
- Place chicken in a sealable bag. Pour marinate on chicken and allow chicken to marinate for at least 2 hours ( can marinate 8-12 hours if desired).
- When chicken has finished marinating, Remove it from the bag and toss the bag and marinade.
- Thread the chicken, pepper, onion, and pineapple on the skewers. Set aside.
- Heat grill to medium heat. Grill each kabob 3 to 5 minutes per side. The internal chicken temperature should reach 165°F.
- Remove from grill and serve immediately.