Introduction:
Hi everyone, and welcome back to my kitchen! Because we are in summer, I wanted to share grilling recipe with you all: my delicious 'Hawaiian Teriyaki Chicken Kebabs' with pineapple and peppers. This recipe is quick and easy to put together, and the chicken turns out incredibly flavorful and juicy! Plus, who can resist the taste of grilled pineapple? Whether you choose to bake or grill these kebabs, they make a perfect meal, especially when paired with a simple side of rice. Let's dive into the recipe and enjoy this delightful summer dish!
Ingredients:
For the Teriyaki Sauce and Marinade:
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup sesame seed oil
1/4 cup rice vinegar
1/4 cup brown sugar
10 minced garlic cloves
1.5-inch piece of ginger, grated (or 2 tablespoons ginger puree)
For the Kebabs:
2.5 pounds chicken thighs, cut into bite-sized pieces
1/2 pineapple, cubed
1 red bell pepper, cubed
1 red onion, cubed
For Baking and Garnish:
Bamboo skewers, soaked for 30 minutes
Foil for lining the baking sheet
Sesame seeds for garnish
Instructions:
Make the Teriyaki Sauce:
In a mixing bowl, combine 1/2 cup soy sauce, 1/2 cup pineapple juice, 1/4 cup sesame seed oil, 1/4 cup rice vinegar, and 1/4 cup brown sugar. Add 10 minced garlic cloves and the grated ginger. Whisk everything together until well combined.
Prepare the Chicken and Vegetables:
Cut 2.5 pounds of chicken thighs into bite-sized pieces. Cube 1/2 pineapple, 1 red bell pepper, and 1 red onion.
Place the chicken, pineapple, bell pepper, and onion in a large casserole dish. Pour half of the teriyaki sauce over the mixture and massage it in with your hands. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, preferably longer for more flavor (up to 24 hours).
Assemble the Kebabs:
Preheat your oven to 475°F (or preheat your grill to 600°F).
Thread the marinated chicken, pineapple, bell pepper, and onion onto the soaked bamboo skewers, alternating ingredients. Do not squish the chicken too tightly together on the skewers.
Line a baking sheet with foil and place the assembled kebabs on it.
Bake the Kebabs:
Bake the kebabs in the preheated oven for about 20 minutes, turning them halfway through. Switch to the broil setting and broil for an additional 3-4 minutes per side to get a nice char. Ensure the chicken reaches an internal temperature of 165°F using a digital thermometer.
Finish the Sauce:
While the kebabs are baking, pour the remaining teriyaki sauce into a small saucepan. Bring to a simmer over medium heat and let it cook for 7-8 minutes until the garlic is soft.
Mix 2 teaspoons of cornstarch with a few tablespoons of water to make a slurry. Add the slurry to the simmering sauce and cook for an additional 30 seconds to 1 minute until the sauce thickens.
Glaze and Garnish:
Remove the kebabs from the oven and brush them generously with the thickened teriyaki sauce. Sprinkle with sesame seeds for garnish.
Conclusion:
And there you have it—my easy and flavorful 'Hawaiian Teriyaki Chicken Kebabs'! These kebabs are juicy, tender, and bursting with the delicious flavors of homemade teriyaki sauce. The combination of grilled chicken, pineapple, and peppers is simply unbeatable. Serve these kebabs with a side of rice and enjoy a perfect meal to end the summer. If you try this recipe, let me know in the comments how it turned out! Don't forget to like this article, share it with your friends and family for more delicious recipes. Thanks for watching, and see you next time!
Created by : Tatyana's Everyday Food
Introduction:
Hi everyone, and welcome back to my kitchen! Because we are in summer, I wanted to share grilling recipe with you all: my delicious 'Hawaiian Teriyaki Chicken Kebabs' with pineapple and peppers. This recipe is quick and easy to put together, and the chicken turns out incredibly flavorful and juicy! Plus, who can resist the taste of grilled pineapple? Whether you choose to bake or grill these kebabs, they make a perfect meal, especially when paired with a simple side of rice. Let's dive into the recipe and enjoy this delightful summer dish!
Ingredients:
For the Teriyaki Sauce and Marinade:
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup sesame seed oil
1/4 cup rice vinegar
1/4 cup brown sugar
10 minced garlic cloves
1.5-inch piece of ginger, grated (or 2 tablespoons ginger puree)
For the Kebabs:
2.5 pounds chicken thighs, cut into bite-sized pieces
1/2 pineapple, cubed
1 red bell pepper, cubed
1 red onion, cubed
For Baking and Garnish:
Bamboo skewers, soaked for 30 minutes
Foil for lining the baking sheet
Sesame seeds for garnish
Instructions:
Make the Teriyaki Sauce:
In a mixing bowl, combine 1/2 cup soy sauce, 1/2 cup pineapple juice, 1/4 cup sesame seed oil, 1/4 cup rice vinegar, and 1/4 cup brown sugar. Add 10 minced garlic cloves and the grated ginger. Whisk everything together until well combined.
Prepare the Chicken and Vegetables:
Cut 2.5 pounds of chicken thighs into bite-sized pieces. Cube 1/2 pineapple, 1 red bell pepper, and 1 red onion.
Place the chicken, pineapple, bell pepper, and onion in a large casserole dish. Pour half of the teriyaki sauce over the mixture and massage it in with your hands. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, preferably longer for more flavor (up to 24 hours).
Assemble the Kebabs:
Preheat your oven to 475°F (or preheat your grill to 600°F).
Thread the marinated chicken, pineapple, bell pepper, and onion onto the soaked bamboo skewers, alternating ingredients. Do not squish the chicken too tightly together on the skewers.
Line a baking sheet with foil and place the assembled kebabs on it.
Bake the Kebabs:
Bake the kebabs in the preheated oven for about 20 minutes, turning them halfway through. Switch to the broil setting and broil for an additional 3-4 minutes per side to get a nice char. Ensure the chicken reaches an internal temperature of 165°F using a digital thermometer.
Finish the Sauce:
While the kebabs are baking, pour the remaining teriyaki sauce into a small saucepan. Bring to a simmer over medium heat and let it cook for 7-8 minutes until the garlic is soft.
Mix 2 teaspoons of cornstarch with a few tablespoons of water to make a slurry. Add the slurry to the simmering sauce and cook for an additional 30 seconds to 1 minute until the sauce thickens.
Glaze and Garnish:
Remove the kebabs from the oven and brush them generously with the thickened teriyaki sauce. Sprinkle with sesame seeds for garnish.
Conclusion:
And there you have it—my easy and flavorful 'Hawaiian Teriyaki Chicken Kebabs'! These kebabs are juicy, tender, and bursting with the delicious flavors of homemade teriyaki sauce. The combination of grilled chicken, pineapple, and peppers is simply unbeatable. Serve these kebabs with a side of rice and enjoy a perfect meal to end the summer. If you try this recipe, let me know in the comments how it turned out! Don't forget to like this article, share it with your friends and family for more delicious recipes. Thanks for watching, and see you next time!
Created by : Tatyana's Everyday Food
