Teriyaki Chicken Kabobs
Linda
ingredients
- Kabob Ingredients:
- 2 pounds boneless, skinless chicken breast, cut into 1 to 1 1/2 -inch
- chunks
- 8 kabob stick skewers
- 1 whole fresh pineapple, cleaned and cut into 1/2- 10 inch chunks
- 3 medium sweet onions, cut into eighths
- 2 fresh green peppers, cut into eighths
- 2 fresh red peppers, cut into eighths
- Marinade Sauce:
- 1 cup pineapple juice
- 1 cup lite teriyaki sauce or lite soy sauce (Either one; LaChoy makes
- both)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 2 Tablespoons cornstarch (optional)
directions
- 1
Marinate cut-up chicken pieces at least 2 to 3 hours before serving.
- 2
(Chicken can also be marinated a day or two in advance.) Preheat oven
- 3
to 350 degrees. Place chicken pieces, pineapple, onion and peppers on
- 4
skewers. Pour marinade over chicken kabob and cook in any manner you
- 5
desire for 15 to 20 minutes or until fully done.
- 6
After cooking, if desired, drain marinade into medium saucepan. Add 2
- 7
to 3 Tablespoons cornstarch and cook over medium-low heat, stirring
- 8
constantly until smooth and creamy.
- 9
If desired, serve chicken kabob on a bed of seasoned rice. Pour 2
- 10
Tablespoons of marinade sauce over each kabob and rice, if desired.
- 11
Remaining sauce can be served in a side dish for dipping chicken.
Source: Linda
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