Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup soy sauce
- 1/4 cup water
- 1/2 cup brown sugar
- 2 cups pineapple chunks
- 1 red onion (cut into chunks)
- 1 bell pepper (cut into chunks)
- Minced garlic and ginger
- Wooden skewers (soaked in water)
Instructions
- In a saucepan, combine soy sauce, water, brown sugar, garlic, and ginger. Bring to a boil, then simmer for 5 minutes.
- Mix cornstarch with water until smooth. Stir into the sauce and set aside.
- Marinate chicken in half of the teriyaki sauce for at least an hour.
- Preheat grill to medium heat. Assemble kabobs by alternating chicken, pineapple, bell pepper, and onion on soaked skewers.
- Grill kabobs for about 3-4 minutes on each side until the chicken reaches an internal temperature of 170°F.
- Brush with remaining sauce during grilling for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 2 kabobs (approximately 200g)
- Calories: 320
- Sugar: 14g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg