Teriyaki Chicken Kabobs

Yields6 Servings
 2 lbs Boneless Skinless Chicken Breast (cut into 1 inch cubes)
 10 oz Laura Lynn Teriyaki Marinade & Sauce
 ¼ cup Pineapple Juice
 1 tbsp Ginger (fresh, peeled and grated)
 2 Cloves Garlic (fresh, peeled and grated)
 2 tbsp Laura Lynn Clover Honey
 ¼ tsp Cayenne Pepper
 1 Red Bell Pepper (cut into 1 inch cubes)
 1 Orange Bell Pepper (cut into 1 inch cubes)
 1 Red Onion (cut into 1 inch cubes)
 1 lb Fresh Pineapple (cut into 1 inch cubes)
 1 pinch Sesame Seeds
 1 cup Green Onions (sliced diagonally)

Add chicken cubes to a gallon zip top bag. In a small bowl, whisk together teriyaki sauce, pineapple juice, ginger, garlic, honey, and cayenne pepper. Reserve ½ cup of marinade for basting, then pour the rest over chicken. Massage the chicken in the bag to ensureeven coverage. Refrigerate and marinate 1 to 2 hours.


Set up grill for direct cooking or preheat grill pan to medium-high heat. If using bamboo skewers, soak in water to prevent burning.


Thread chicken, peppers, onion, and pineapple onto skewers, alternating items to prevent crowding. Grill 12-15 minutes, turning frequently. Baste skewers with reserved marinade several times during cooking.


Remove kabobs to a serving platter, sprinkle with sesame seeds and green onion.


We like to serve these kabobs with a packaged coconut ginger rice mix, prepared according to package directions.

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