Easy Teriyaki Kabobs Grilled Kabobs with a Teriyaki glaze that could be with pork, chicken or shrimp. Entree/Main Dish Easy Teriyaki Kabobs Easy Teriyaki Kabobs thumbnail Preparation Time: 25 minutes Total time: 50 minutes 6-8 Servings Ingredients: 1/2 cup teriyaki sauce, plus reserve for brushing, 1 can (20 oz.) DOLE® Pineapple Chunks, drained reserve 2 tbsp., OR 2 cups frozen DOLE Tropical Gold® Pineapple Chunks, 2 tablespoons vegetable oil, 2 pounds boneless skinless chicken breast cut in 1-inch pcs, 1 basket cherry tomatoes, 2 red or green peppers, cut into 1-1/2 inch pieces, Instructions: Step 1: Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish.  Refrigerate; marinate 1 hour, turning occasionally.  Thread meat on skewers alternating with vegetables and pineapple chunks.  Discard remaining marinade.
Step 2: Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.
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Easy Teriyaki Kabobs

Prep Time 25 minutes
Total Time 50 minutes
Difficulty 1.0 Easy
Calories Per Servings 270 Calories
Servings 6-8
Nutrition facts Nutrition facts

About

Grilled Kabobs with a Teriyaki glaze that could be with pork, chicken or shrimp.

Ingredients 7

Ingredients

1/2 cup teriyaki sauce, plus reserve for brushing
1 can (20 oz.) DOLE® Pineapple Chunks, drained reserve 2 tbsp.
OR 2 cups frozen DOLE Tropical Gold® Pineapple Chunks
2 tablespoons vegetable oil
2 pounds boneless skinless chicken breast cut in 1-inch pcs
1 basket cherry tomatoes
red or green peppers, cut into 1-1/2 inch pieces

Steps

STEP1
Ingredients

1/2 cup teriyaki sauce, plus reserve for brushing
1 can (20 oz.) DOLE Pineapple Chunks, drained OR 2 cups DOLE Frozen Tropical Gold Pineapple Chunks, partially thawed, reserve 2 tbsp. of juice
2 tablespoons vegetable oil
2 pounds pork tenderloin or chicken breast, cut into 1-inch
1 basket cherry tomatoes
2 red or green peppers, cut into 1-1/2 inch pieces

Direction

Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish.  Refrigerate; marinate 1 hour, turning occasionally.  Thread meat on skewers alternating with vegetables and pineapple chunks.  Discard remaining marinade.

STEP2

Direction

Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.

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