Teriyaki Chicken Kabobs

Do you have a favorite thing to cook in the summer?

Mine is probably kabobs.  I love that the whole meal, except maybe some rice cause that'd be kinda hard to skewer, is on a stick.

I also love that I can get my kids to eat more veggies.  Veggies are fun to eat when they're on a stick.

And this recipe has got to be one of my absolute favorite kabob recipes yet!

It's easy to make and fast to grill.

The trick to really great tasting grilled meat is letting ALL the meat and veggies soak up the yummy teriyaki overnight.

Here's what you need:

4 large chicken breasts, skinless, boneless, and cubed into 1-1/2 inch pieces
20 oz. can pineapple chunks, reserve juice
2 large bell peppers, red, orange, or yellow ~ Not green, cut into 1-1/2 - 2 inch pieces
2 large sweet yellow onions, cut into 1-1/2  - 2 inch pieces, 2 to 3 layers thick
1 - 1-1/2 Lbs. button mushrooms, cleaned and stems trimmed
21 oz. bottle Trader Joe's Soyaki
1/3 cup brown sugar
reserved  pineapple juice


Cut all veggies to approximately the same size, about 1-1/2 - 2 inch pieces.

 

Cut the chicken to the same size as the veggies 1-1/2 - 2 inch pieces.

Add the veggies, meat and pineapple to a Ziploc bag.

Add the bottle of Soyaki, brown sugar, and pineapple with juice to the bag.

 

 

Zip the bag closed and massage until the sauce is coating all the contents of the bag.

 

Place in the refrigerator and marinate overnight.  Turn the bag over every 6 hours or so to make sure all contents get marinated.

Take the bag out of the fridge 30 minutes before use for the contents come to room temperature.  Meat cooks much more evenly when it isn't ice cold.

Place the skewers into water 1 hour before use to help prevent burning while on the grill.

Alternate each skewer with onion, chicken, bell pepper, chicken, pineapple, onion, chicken, bell pepper, and top with a mushroom.  This is just an example of a good combination.  You can make them any way you would like to.  **Discard any unused marinade**

Preheat BBQ to 375 degrees and grill for 4-5 minutes per side.  And a kabob has 4 sides not just 2 :)

 

If you aren't sure if the chicken is done, make sure is reads 165 degrees on an instant thermometer.

Enjoy!  I know we sure did :)

These are best served with my Fried Rice as a side dish.

Serves 6 - 8

Here's the handy printable ~ Teriyaki Chicken Kabobs