Hawaiian Teriyaki Chicken Skewers
Hawaiian Teriyaki Chicken Skewers Grilled chicken skewers with peppers, onions, pineapple, and jalapeño basted in a sweet and salty teriyaki sauce and grilled to perfection.
Servings: 4
Ingredients
- 4 Boneless Skinless Chicken Breasts (cut into large bite-size pieces)
- (1) 10-ounce bottle Teriyaki Sauce
- 2 Tablespoons Brown Sugar
- 1/4 cup Pineapple Juice or Puree (optional)
- 1 large Red Pepper (cut into large bite-size pieces)
- 1 large Orange Pepper (cut into large bite-size pieces)
- 1 large Yellow Pepper (cut into large bite-size pieces)
- 1 small Red Onion (cut into large bite-size pieces)
- 2 small Jalapenos (sliced)
- 2-3 cups Fresh Pineapple (cut into thick slices)
Instructions
- Start with chicken breast and cut into large bite-size pieces. In a small bowl, stir together teriyaki sauce, brown sugar, and optional pineapple juice. Place the chicken in a bowl or large Ziploc bag and marinate in 1 cup of the teriyaki sauce (reserving the rest for basting on the chicken after it comes off of the grill)for at least 30 minutes (longer is ideal).
- Cut red pepper, orange pepper, and yellow pepper into large bite-size pieces. Cut red onion and pineapple into large pieces as well. Slice the jalapeño peppers. Use metal or wood skewers and thread the chicken, peppers, onion, pineapple, and jalapeño.
- Heat grill to medium-high heat. Brush grill with oil to prevent the kabobs from sticking to the grill. Cook for 5-6 minutes per side, depending on the thickness of the chicken. Check it to ensure it is no longer pink.
- Brush chicken skewers with remaining teriyaki sauce and serve.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 149mg | Potassium: 865mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2819IU | Vitamin C: 243mg | Calcium: 41mg | Iron: 1mg