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Teriyaki Pineapple Chicken Kabobs
August 5, 2014 • Posted by Kimberly Killebrew at The Daring Gourmet

Nothing beats a sizzling hot skewer from the grill that's slathered down with a luscious, sticky finger-lickin' sauce. These Teriyaki Pineapple Chicken Kabobs are fast and easy to make and are a guaranteed hit at your dinner table!

Here in Washington State, the weather is often uncertain. For the most part, it's been the perfect summer, but a couple of weeks ago, we had a rainy spell for a few days and, just my luck, I was seriously craving some good barbecued food. Grilling in rainy weather, especially when the grill isn't under a covered landing, isn't a whole lot of fun. But I wasn't going to let that stop me and decided to try out a new kitchen gadget, the Cuisinart Griddler Deluxe.

(Note: I made this recipe using the Cuisinart Griddler Deluxe but the recipe instructions are for cooking the kabobs on a standard grill. The method is very similar if you're using the Griddler Deluxe.)

These Teriyaki Pineapple Chicken Kabobs are quick to assemble and the sauce takes all of 5 minutes to make from start to finish. You can assemble the kabobs up to a day in advance and keep them refrigerated until ready to grill. They make the perfect dinner for a summer's evening or for a rainy day when you want some "happy food" to cheer you up.

You can easily customize these kabobs to your own preferences. You can substitute pork or shrimp and use whatever vegetables you like. Whatever combination you choose, you're going to love these finger-lickin' kabobs!

So let's get started, and I'll show you the Griddler Deluxe in action!

To make the teriyaki sauce, combine all the ingredients in a small saucepan. Bring it to a boil, reduce the heat to medium, and simmer for two minutes. You're going to love this teriyaki sauce! So quick and easy to make and so perfect for your soon-to-be sizzling kabobs!

Photo of Teriyaki Sauce

Cut up the chicken, pineapple, red bell peppers and onions.

Photo of Cut up food

Thread them onto the skewers, alternating the ingredients. Lightly brush all sides with some extra virgin olive oil.

Photo of uncooked kabobs

Preheat the grill to high heat and place the kabobs and the grill.

The Griddler Deluxe has a couple of features that are perfect for grilling steaks, chicken breasts, kabobs, etc. First of all, it has an awesome "sear" function that's perfect for achieving a nicely browned outer layer while sealing in the juices for a tender and moist interior.

Photo of kabobs on grill

Secondly, it has two plates. These plates can either be laid down and used as an extra large cooking surface (with or without the grill grates - there's also the option of a flat surface for making things like pancakes and eggs), or the top plate can be adjusted to hover just above the kabobs so that they're simultaneously cooked on the bottom and the top - and both sides simultaneously get those gorgeous grill marks! The "sear" function I mentioned before can be adjusted separately for the top and bottom plates.

Photo of cooking kabobs

Grill for about 6-7 minutes on both sides or until nicely browned and the chicken is cooked through.

Photo of cooking kabobs open

Generously brush all sides of the kabobs with the teriyaki sauce.

Photo of cooking kabobs brushing

Serve immediately and enjoy!

Photo of teriyaki kabobs

Teriyaki Pineapple Chicken Kabobs
Makes 6 kabobs

Ingredients:
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 fresh ripe pineapple, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow onions, cut into 1-inch pieces

For the Teriyaki Glaze:
1/4 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon fresh minced ginger
1/2 teaspoon fresh minced garlic
1/2 teaspoon sesame oil
2 tablespoons water mixed with 1 teaspoon cornstarch

Directions:

To make the teriyaki glaze, combine all ingredients in a small saucepan, bring it to a boil, reduce the heat to low and simmer for two minutes. Remove from heat and set aside until ready to use.

Alternately thread the pieces of chicken, pineapple, red bell pepper and onion onto skewers. Brush all sides with some olive oil.

Preheat the grill for high heat. Once hot, place the kabobs on the grill rack and cook for about 6-7 minutes on each side or until nicely browned and the chicken is cooked through. Use a basting brush to generously brush all sides of each kabob with the teriyaki sauce. Serve immediately.

Note: Kimberly Killebrew was given a product as compensation for writing this blog post, and all opinions expressed are completely the writer's own.

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