Because this is one of those months that has FIVE Tuesdays in it, I’m going to be sharing a FIFTH recipe with you. I figured since I started the month by celebrating “National Grilling Month”, ending it with another grillin’ recipe would be appropriate, AND since I’ve been really into kabobs, I am going to be sharing with you yet another tasty kabobs recipe. So… Without further ado, here it is:
Continue reading: Surprise (or not)! A FIFTH “Tasty Tuesdays” post!!Hawaiian Teriyaki Chicken Skewers
(from: houseofnasheats.com)
These Hawaiian Teriyaki Chicken Skewers are a delicious, easy, healthy summer dinner that is as flavorful as it is colorful! Made with a simple homemade teriyaki sauce recipe, red, green and yellow peppers, red onions, sweet grilled pineapple, and tender, juicy chicken, everybody will be happy to have these kabobs for dinner!
Ingredients
Teriyaki Sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup pineapple juice
2 cloves garlic, minced
1/4 teaspoon ginger
1 Tablespoon rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon sesame oil (optional)
1 Tablespoon sesame seeds (optional)
1 Tablespoon cornstarch
2 Tablespoons water
Skewers
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
1 yellow bell pepper, cut into 1-inch cubes
1 green bell pepper, cut into 1-inch cubes
2 cups fresh pineapple, cut into 1-inch cubes
Metal or wooden skewers (soak wooden skewers in water for 1 hour)
Directions
- Combine the soy sauce, brown sugar, pineapple juice, garlic, ginger, rice vinegar, salt, pepper and sesame oil and seeds, if using. Whisk well, then transfer 1/2 cup to a large Ziploc bag to use as a marinade.
- Pour the remaining sauce into a small saucepan and heat over medium-high heat until it begins to boil. combine the cornstarch and water in a small bowl, mixing with a fork to create a slurry, then pour into the boiling sauce, stirring and cooking for about 1 minute until thickened. Set aside to cool until ready to use.
- Add chicken to the bag containing the reserved marinade and let it sit in the fridge for at least 30 minutes.
- Preheat grill to medium-high heat. Thread chicken, peppers, onion, and pineapple onto metal or soaked skewers, the grill over direct heat for 8 to 10 minutes, turning partway through to grill evenly on both sides, until chicken is cooked through and reaches 165 degrees F when tested with an instant-read thermometer.
- Brush with the thickened teriyaki sauce and serve with any remaining sauce for dipping.
So, there you have it: The recipe for Hawaiian Teriyaki Chicken Skewers, which according to another recipe article from houseofnasheats.com, is one part of a traditional “Hawaiian plate lunch, a cheap and filling dish that originated back in the 1880s as a midday meal for workers at Hawaii’s sugar and pineapple plantations.” In addition to the protein (the chicken skewers), a traditional Hawaiian plate is always served with a mayonnaise-based macaroni salad and two scoops of sticky rice. If you’d like the recipe for Hawaiian Macaroni Salad, please let me a comment below, and I’ll share it with you in a follow-up post! Looking forward to hearing from you! Take care.