Friday, May 22, 2009

Grilled Teriyaki Kabobs

Prep time: 20 minutes
Grill time: 15 minutes
Serves: 4 (2 kabobs per person)

  • 4 small boneless, skinless chicken breasts (or 2 large ones)
  • 1 red or orange bell pepper
  • 1 green bell pepper
  • 1 can of pineapple chunks
  • 1 purple or Vidalia onion
  • cherry or grape tomatoes (optional)
  • 1/4 C. soy sauce
  • 2 T. olive oil
  • 1 tesp garlic powder
  • seasoned salt (to taste)
  • 8 kabob skewers (if they are wooden, soak them in water 10 minutes before assembling)
In a medium bowl mix together: juice off the pineapple, 1/4 C. soy sauce, 1 tesp. garlic powder and 2 T. olive oil. Cut chicken into about 1.5 inch chunks (kabob size), add to marinade, and toss well. Cover and refrigerate while you prepare other ingredients.

*If you have time, its better to allow the chicken to marinade for 30-60 minutes.

Chop peppers and onion to size comparable to chicken pieces. It is not necessary to cut tomatoes in half.

Now you're ready to assemble the kabobs: just arrange the veggies, pineapple, and chicken onto the skewers however you like. *Hint: they stay together better if you put peppers on both ends with the skin side facing out.

Sprinkle lightly with seasoned salt and grill over medium heat for about 15 minutes, turning about every 5 minutes so each side touches the grill.

Of course, you can change the ingredients to suit your taste. Some people like button mushrooms on their kabobs, but I'm not a fan.

Serve with brown rice. For an extra kick, substitute 1/2 C. of the water to cook the rice with 1/2 C. of the pineapple juice + 1 Tbs. soy sauce.

I made this last night for my family and it was a big hit. The brown rice compliments the flavors perfectly. We also served steamed broccoli and carrots as a side dish, which went well with the other items. Best of all - this is a very healthful yet flavorful meal.

Also, check out this recipe for a yummy cool dessert to finish off the meal.

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