top of page

Recipe: Teriyaki Chicken Skewers with pineapple and bell pepper


teriyaki chicken skewers with pineapple and bell pepper

Chicken is on sale today, April 24th, at Gaiss' Market for Customer Appreciation week, so we have the perfect recipe for you! Enjoy teriyaki chicken skewers with pineapple and bell pepper tonight!


  • Chicken Breast

  • Green Bell Pepper

  • Pineapple Chunks

  • Teriyaki Sauce

  • Skewers


  1. If you are using wood skewers, soak them in water while you prepare the meal.

  2. Cut chicken into cubes. Place into a ziploc bag and add teriyaki marinade. Seal the bag and place into the fridge for 2-4 hours. Check back every hour or so to massage the bag to ensure chicken is fully coated.

  3. While chicken is marinating, cut the bell peppers into 1 inch squares. If you want soft bell peppers, boil the cut peppers first until they're slightly soft. Drain the water and let cool.

  4. Open a can of pineapple chunks and drain. Place pineapple into a bowl.

  5. Assemble the skewers. Take a piece of chicken and slide up the skewer. Add 1-2 squares of bell pepper followed by the pineapple chunk. Repeat until all skewers are full. Discard any leftover marinade, use fresh teriyaki sauce for the final glaze.

  6. Heat the grill. You'll want to be at 500-600 degrees to prevent the chicken from sticking.

  7. Place the skewers on a hot grill for about 5 minutes then flip. Continue to cook on all sides.

  8. Before cooking is over, brush teriyaki sauce onto the entire skewer or just the chicken, depending on your preference.

  9. Remove from heat, enjoy with rice!


Comments


Commenting has been turned off.
bottom of page