Teriyaki Chicken Skewers
Recipe: #34155
January 24, 2020
Categories: Bacon, Chicken, Pineapple Grilling (Outdoor), No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full title of recipe is Teriyaki Chicken, Pineapple and Bacon Skewers."
Original is 6 servings
Ingredients
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 by Step Method
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
- 12 x 25cm-long metal skewers
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