Teriyaki Chicken Skewers

In

gredients

  • 4 boneless skinless chicken breasts cut into 1 inch cubes

  • ½ cup brown sugar

  • ½ cup soy sauce

  • ¼ cup pineapple juice

  • 2 garlic cloves minced

  • ¼ teaspoon pepper

  • ½ teaspoon salt

  • 1 Tablespoon cornstarch

  • 1 Tablespoon water

  • 1 red bell pepper cut into 1 inch cubes

  • 1 yellow red bell pepper cut into 1 inch cubes

  • 1 green bell pepper cut into 1 inch cubes

  • 1 red onion cut into 1 inch cubes

  • 2 cups fresh pineapple cut into 1 inch cubes

  • green onions for garnish

Instructions:

  • In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt.

  • In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.

  • Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.

  • Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.

  • Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.

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