Teriyaki Chicken Skewers

6
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE full title of recipe is Teriyaki Chicken, Pineapple and Bacon Skewers."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (164.2 g)
  • Calories 267.7
  • Total Fat - 13.9 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 327.9 mg
  • Sodium - 548.9 mg
  • Total Carbohydrate - 2.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1.1 g
  • Protein - 31.4 g
  • Calcium - 18.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step 1

Cut chicken into 3cm pieces. Place in a large bowl with half the sauce and season with pepper and toss to coat.

Step 2

Cut pineapple into 3cm piece and alternately thread chicken, pineapple and bacon onto skewers.

Step 3

Heat a lightly oiled, large grill plate over a medium to high heat before adding the skewers and cook them, turning occasionally and brushing with remaining sauce, for about 8–10 minutes, or until chicken is cooked through.

Step 4

Remove from grill. and serve the skewers with rice and extra sauce and garnish with the onions.

Tips & Variations


  • 12 x 25cm-long metal skewers

Related