Rainbow Hawaiian Chicken Kabobs
Ingredients
The kabobs
-
1.5
pounds
boneless skinless chicken breasts, cut into bite-sized pieces
-
2
large
green bell peppers, cored and cut into bite-sized pieces
-
2
large
red bell peppers, cored and cut into bite-sized pieces
-
1
large
pineapple, cored and cut into bite-sized pieces
-
1
large
red onion, peeled and cut into bite-sized pieces
-
2
tablespoons
Bertolli® 100% Pure Olive Oil, plus extra for brushing the grill
-
to taste
salt and pepper
-
¼
teaspoon
toasted sesame oil (optional)
-
¼
cup
finely-chopped fresh cilantro leaves
Hawaiian Teriyaki Sauce
-
2
cloves
garlic, peeled and minced
-
⅓
cup
soy sauce
-
¼
cup
orange or pineapple juice
-
3
tablespoons
honey
-
3
tablespoons
Bertolli® 100% Pure Olive Oil
-
3
tablespoons
rice wine vinegar
-
½
teaspoon
ground ginger
Instructions
- Soak wooden skewers in water for at least 30 minutes if using.
- Marinate chicken in half of the teriyaki sauce in a ziplock bag or bowl, refrigerate for at least 20 minutes.
- Chop the veggies and pineapple, then toss with olive oil until coated.
- Thread the chicken, veggies, and pineapple onto skewers in a rainbow order.
- Season each skewer with salt and pepper.
- Heat the grill to 400°F and brush grates with extra olive oil.
- Grill skewers for 4-5 minutes per side until chicken is cooked through.
- Whisk together reserved teriyaki sauce with sesame oil and brush on skewers.
- Sprinkle with cilantro and serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
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