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.
Important Information
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes (4-12 hours marinating time)
Yield: 4
Nutrition
Serving Size: 2 skewers
Calories: 214
Fat: 2 grams
Carbohydrates: 21 grams
Protein: 28 grams
Ingredients
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
Instructions
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.
Grilled Teriyaki Chicken and Pineapple Skewers
Grilled Teriyaki Chicken and Pineapple Skewers
Grilled Teriyaki Chicken and Pineapple Skewers
Grilled Teriyaki Chicken and Pineapple Skewers
Grilled Teriyaki Chicken and Pineapple Skewers
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