Grilled Teriyaki Chicken Skewers with Pineapple
If using wood or bamboo skewers, soak the skewers completely in water for at least 30 minutes. This will help minimize the wood/skewers from burning.We prefer to use chicken thigh meat, but feel free to use whatever cut you prefer. Thigh meat will tend to be juicier than breast.
Servings: 6 servings
Calories: 255kcal
Ingredients
- 1 -1/2 pounds (680 g) boneless skinless chicken , cut into 2” pieces
- 1 cup (165 g) cubed pineapple
- 3-4 (3) green onions , cut into 2” pieces or 1 chopped red onion
- 1/4 cup (60 ml) olive oil
- 1/3 cup (80 ml) teriyaki sauce
- 1/2 teaspoon (2.5 ml) garlic powder or 3 cloves minced garlic
- 1/2 teaspoon (2.5 ml) onion powder
- 2 Tablespoons (30 ml) sesame seeds
- chopped cilantro , garnish
Instructions
- In bowl combine olive oil, teriyaki sauce, garlic powder/minced garlic and onion powder. Whisk until combined.
- Reserve some marinade for brushing after cooking. Add the chicken into the rest of the marinade, then cover the bowl and marinate in the fridge for at least 30 minutes.
- Pre-heat grill to medium-high heat. Scrape the grill grates to make sure they are clean.
- Skewer the chicken, pineapple and onions on the skewers. Brush extra marinade on the skewers, especially over the pineapple and onions.
- Grill the skewers for about 2-4 minutes per side, or until slightly charred and the chicken is cooked through.
- Brush additional fresh teriyaki sauce (not the marinade the raw chicken was in) over the skewers. Sprinkle sesame seeds and cilantro. Enjoy!
Nutrition
Calories: 255kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 746mg | Potassium: 514mg | Sugar: 5g | Vitamin A: 110IU | Vitamin C: 15.6mg | Calcium: 44mg | Iron: 1.3mg