There’s something about the first 80-degree day of the year to make you realize just how badly you need to iron your shorts and shave your legs (sorry, Andrew. 😉 ) Additionally, the gorgeous weather yesterday inspired us to cook dinner on the grill. This recipe is far from cutting edge, but the end result is quite tasty:
Grilled Pineapple Teriyaki Chicken Kebabs
1 1/2 lb chicken breasts
3 bell peppers
2 c pineapple
3 tbsp soy sauce (gluten-free or regular)
2 tbsp honey
1 tbsp olive oil
1 clove of garlic, minced
1 tsp ground ginger
1/4 tsp red pepper flakes
1. Slice chicken into chunks and place in large zip-seal bag. Slice peppers, onion, and pineapple into 1-2 inch pieces and place in separate zip-seal bag. 2. Combine ingredients for marinade, mix well, and pour half into each zip-seal bag. 3. Place in refrigerator to marinate for at least 1 hour. 4. Preheat grill to medium heat. If using wooden skewers, soak them in water (to prevent them from catching fire.) 5. Put chicken and veggies on skewers, leaving a little room at each end to allow for turning.
(We put our meat and veggies on separate skewers in case they require different cooking times, but you can mix them up if you want!)
6. Place skewers on grill and cook for about 15 minutes, turning a few times. Check chicken regularly to make sure it is completely cooked. 7. Remove from skewers, and enjoy!
We ate ours with some brown rice (made in the rice cooker,) and it was delicious! I don’t eat onion, so half of an onion was sufficient for Andrew, but you could certainly use a whole one. Next time we’ll marinate everything for a bit longer (we didn’t quite give it an hour.) Even so, it tasted great, and we will definitely make it again!