Chicken teriyaki kebabs

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Marinate the chicken breast pieces in teriyaki sauce and assemble the kebabs so that each skewer contains chicken, zucchini, red and green bell peppers, and pineapple chunks. If grilling outdoors, be sure to soak the wooden skewers in water first to prevent them from burning.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g boneless, skinless chicken breasts, cut into 2.5 cm cubes.
3/4 cup Lawry's Pineapple Teriyaki Marinade, divided
2 zucchinis, cut into 1cm cubes.
1 red bell pepper, cut into 2.5cm pieces.
1 green bell pepper, cut into 2.5cm pieces.
1 can (220g) canned pineapple rings, drained and cut into 2.5cm pieces.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, zucchini, sweet pepper, Pineapple

Cooking the dish according to the recipe:

Place the chicken in a large zip-lock plastic bag or glass container. Add 1/2 cup of the marinade and turn to coat well.
Refrigerate for at least 30 minutes. Remove the chicken from the marinade. Discard the marinade. Thread the chicken onto 8 skewers, alternating with the vegetables and pineapple.

Grill kebabs for 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with the remaining 1/4 cup marinade.

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Bird / Grill, barbecue / Easy Grill Recipes / Grilled chicken / Grilled poultry / / Food Network - recipes