May 21, 2013
Teriyaki chicken and pineapple kebabs are a summertime favorite. Cubes of boneless skinless chicken breasts are marinated overnight in a teriyaki sauce flavored with fresh garlic and ginger. The teriyaki chicken is skewered with snow peas and slices of sweet pineapple before being grilled. Serve these tropical inspired kebabs with white rice and grilled vegetables.
Teriyaki Chicken and Pineapple Kebabs
Ingredients:
3/4 cup dry white wine
3/4 cup peanut oil
3/4 cup teriyaki sauce
6 garlic cloves, minced
1 tablespoon minced fresh ginger
2 1/4 lbs. boneless chicken breast halves, skinned and cut into 1 inch pieces
1 1/2 lbs. pineapple, cut into 1 inch pieces
1/2 pound snow peas, halved
24 bamboo skewers, soaked in water and rained
Directions:
Combine first 6 ingredients in large bowl. Reserve half of the marinade for later use/ Add chicken to bowl and stir to coat with remaining sauce. Refrigerate at least 4 hours or overnight. Drain chicken. Alternate chicken, pineapple, and snow peas on skewers. Preheat barbecue and brush grill with oil. Brush skewers with remaining marinade. Grill until chicken is cooked through, turning frequently and basting with marinade (about 10 minutes). Brush with marinade and serve.
Makes 12 kebabs.
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