Teriyaki Chicken Kebabs
Chicken, fresh pineapple, and green bell pepper marinate in a homemade teriyaki sauce and then grilled to perfection!
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Servings: 5
Ingredients
- 2 pounds boneless, skinless chicken breasts cut in 1-inch cubes
- 4 green bell peppers cut in 1-inch cubes
- 1 fresh pineapple cut in 1-inch cubes
Marinade
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 3 teaspoons sesame oil
- 1 cup low-sodium soy sauce
- 6 cloves garlic minced
- 1/4 teaspoon dried ginger
- 1/4 teaspoon red pepper flakes
Instructions
- Whisk all of the marinade ingredients together in a large bowl. Reserve 2/3 cup of the marinade to baste on kebabs after they're cooked.
- Add chicken pieces to the remaining marinade and stir to coat. Cover bowl tightly with a lid and place in the refrigerator. Allow chicken to marinate for at least 3 hours or up to 12 hours.
- Thread the marinated chicken, bell pepper and pineapple pieces onto 10 skewers. Grill kebabs on medium heat, with the grill lid closed, for 6 minutes one each side OR until the internal temperature of the chicken reaches 160 degrees F. Serve warm and enjoy!
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