Grilled Teriyaki Chicken and Pineapple Skewers
Sweet, salty, and incredibly easy to make, these grilled teriyaki chicken and pineapple skewers make for a perfect dinner!
Paired with cauliflower rice or jasmine rice, you've got yourself the easiest, tastiest chicken dinner that will satisfy all of your taste buds.
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes (4-12 hours marinating time)
Serving Size: 2 skewers
Fat: 2 grams
Carbohydrates: 21 grams
Protein: 28 grams
8 wooden skewers
8 tablespoons teriyaki sauce (I used Annie Chun’s)
16 ounces raw chicken breast, cut into chunks
300 grams of pineapple, cut into roughly 24 pieces
1/2 large red onion, (200 grams) cut into chunks
In a large bowl, combine chunks of chicken with teriyaki sauce and toss to coat. Marinate in your fridge for a minimum of 4 hours, or overnight.
Skewer your kabobs by alternating pieces of chicken, onion, and pineapple. You should end up with 4 chunks of chicken on each skewer, or about 2 ounces of raw chicken per skewer, 3 pieces of pineapple, and 4 pieces of red onion.
Heat a grill, George Foreman, or grill pan to medium. Cook skewers for about 5 minutes per side, or until a little charred.
Remove from the heat, and serve with rice or other grain if desired.