Teriyaki Chicken & Pineapple Skewers
Recipe: #9690
May 25, 2013
"Recipe by Christine Ha, these are really great I've tripled the amounts and served them to guests, with these amounts you will get eight skewers"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (224.2 g)
- Calories 386.8
- Total Fat - 15.9 g
- Saturated Fat - 4.1 g
- Cholesterol - 229.6 mg
- Sodium - 1137.6 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 0.3 g
- Sugars - 14.1 g
- Protein - 41.9 g
- Calcium - 23.2 mg
- Iron - 1.9 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Soak six 8-inch skewers in water for at least 30 minutes.
Step 2
In a small saucepan over medium-low heat, heat the olive oil. Cook the garlic and ginger, stirring frequently, for 3 minutes or until fragrant. Add the soy sauce, vinegar, brown sugar, and pepper and reduce to low heat.
Step 3
In a small bowl, stir the cornstarch into water, Add the mixture to the saucepan and let simmer, stirring frequently, until the sauce thickens and bubbles. Remove from the heat and cool to room temperature.
Step 4
In large bowl, combine the chicken cubes with the teriyaki sauce. Cover and marinate in the refrigerator for at least 1 hour.
Step 5
Lightly salt the pineapple, then divide the pineapple and chicken among the skewers, threading them in an alternating fashion and shaking off excess marinade from the chicken chunks.
Step 6
Heat a grill pan over medium-high heat until hot.
Step 7
Working in batches if necessary, grill the skewers, turning, for 20 minutes or until the juices run clear when the chicken is pierced with a knife.
Tips
- 6 (8 inch) wooden skewers (soaked in water for 30 minutes)
2 Reviews
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