Description
This sweet, savory teriyaki chicken kabob recipe comes together in less than an hour. Paired with rice and steamed veggies, it is a tasty and healthy summer recipe your whole family will love.
Ingredients
- FOR THE MARINADE:
- ½ cups Soy Sauce
- ⅓ cups Honey
- ⅛ teaspoons Onion Powder
- ⅛ teaspoons Garlic Powder
- 1-½ teaspoon Ground Ginger
- FOR THE SKEWERS:
- 2 pounds Boneless Chicken Breast Cut Into 1 Inch Cubes
- 1 Red Bell Pepper, Cut Into 1-inch Chunks
- ½ Red Onion, Cut Into 1-inch Chunks
- ½ Pineapple, Cut Into 1-inch Chunks
Preparation
To make the marinade, combine soy sauce, honey, onion powder, garlic powder and ginger. Set aside 1/4 cup of marinade for basting.
Add chicken to remaining marinade and place in refrigerator for 30 minutes (you can marinate it up to 1 hour). If using bamboo skewers, soak in water while chicken marinates.
Preheat grill to medium heat. Prepare skewers by placing a piece of red pepper, onion, pineapple and chicken. Repeat the pattern until skewers are complete.
Oil grill well. Grill over medium heat for 6–7 minutes. Baste the top with reserved marinade and turn skewers over. Baste the top then grill for an additional 6–7 minutes. (Note that larger chicken pieces may require more time.)
