Pineapple Chicken Teriyaki Kabobs

Pineapple Chicken Teriyaki Kabobs

It’s BBQ season!!!

Sorry if I seem a bit excited. I tend to get that way when summer arrives. Although, if I’m being completely truthful, our bbq season never really left. Our winter here on the West Coast was incredibly mild. By mild, I mean that it never really happened. I think I pulled my winter coat out of the closet twice and made do with my rain coat the rest of the time. I didn’t mind, at all. My kids, on the other hand, felt like they got completely ripped off. No snow?! No fair!! I have to admit, for a kid, that’s a pretty raw deal. Snow should really be a part of the whole “childhood” package. Especially, in Canada. Hopefully (for their sake) we’ll get some snow next year. In the meantime, I’m really enjoying the sunshine and have been bbqing almost every night. That can get a bit boring once in awhile, so I’ve been mixing it up a little bit and playing around with different bbq ideas. This one is a take on my sons favourite dish whenever we go for sushi. We usually have to order an entire plate of chicken teriyaki just for him. This recipe would be entirely effortless if you bought the teriyaki sauce from the store, but, as I stated in my previous post for falafel,  I like to try and make things myself. Here is my recipe for Pineapple Chicken Teriyaki Kabobs. I hope you enjoy it!

This recipe was featured yesterday on Lyfe Foodie. Check out their website for this and other delicious recipes.

1 Lbs chicken breast, cubed

11/2 cups pineapple,

2 red peppers

3/4 Cup brown sugar

1/4 Cup tamari (or other soy sauce)

1/4 Cup chicken stock

2 tbsp rice wine vinegar

2 cloves of garlic, papery skins removed

2″ piece of ginger, peeled

If you’re using wooden skewers, soak them in a pan of water for at least 30 minutes. This will help prevent them from burning.

In a small sauce pan, whisk together the brown sugar, tamari, chicken stock and vinegar. Add the garlic and ginger to the pan and heat over low-medium heat for about 10 minutes until it’s reduced and thickened. Set aside.

While the sauce is simmering, begin preheating the bbq.

Thread the chicken onto the skewers alternating with the pineapple and red pepper. Add the skewers to a greased grill and cook for about 10 – 15 minutes, occasionally basting with the teriyaki sauce, until the chicken is cooked through.