Teriyaki Chicken and Pineapple Skewers
This recipe is what we like to call a home run. You will put it on your rotation, prepping the kebabs in advance, enjoying how easily they are served and consumed by children ages two to eighty-two. The salty flavors of the chicken meshed with the sweetness of the grilled pineapple are perfect. Layering the chicken next to the sausage and pineapple allows them to be basted with fat and juices while being cooked and keeps them super juicy. Serve these with some simple rice or a green salad. Add a glass of white wine and call it summer.
HH Kebab Tips
💫 Pack your meat pieces closer together to keep in the juices, and spread your vegetable pieces farther apart to let them release water and get nice and golden.
💫 if using bamboo skewers, soak them for 30 minutes before using
💫 We highly recommend investing in some metal skewers. They are not expensive and hold the food much better
💫 You can obviously mix-and-match whatever vegetables you please, but make sure to cut all pieces of vegetable around the same size, and the same size as the meat.
Serves 8
Marinade:
1/3 cup soy sauce
3 Tablespoons avocado oil
1 Tablespoon red wine vinager
1 Tablespoon lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 Tablespoon sesame seeds
6 chicken breasts, Cut into 1 inch cubes
1 pound sweet Italian sausage, Cut into 1 inch pieces
1 package whole mushrooms, cleaned
2 red bell peppers, Cut into 1 inch pieces
1 small red onion, Cut into fourths, separating the layers of onion from each other
1 small pineapple, Cut into 1 1/2 inch cubes
Whisk together all marinade ingredients. Put chicken cubes and mushrooms in the marinade and let marinade for at least one hour, but up to 24 hours.
Preheat grill to medium.
Slide pieces of meat and vegetables onto skewers. You can alternate however you like, but do place the sausage and the pineapple on either side of the pieces of chicken.
Place skewers on the grill perpendicular to the grill grates, and grill for a total of 15 to 17 minutes, turning every five minutes, but not before five minutes. The longer you marinated the chicken, the less time it will need on the grill.
