Ingredients
- Boneless, skinless chicken breasts
- Soy sauce
- Brown sugar
- Pineapple chunks
- Bell peppers
- Red onion
- Garlic
- Fresh ginger
- Olive oil
Instructions
- Prepare the teriyaki sauce by combining soy sauce, water, rice apple vinegar, brown sugar, garlic, and ginger in a saucepan over medium heat. Bring to a boil, then reduce to simmer for 5 minutes.
- Whisk cornstarch with water until smooth and add to the sauce; set aside.
- Marinate chicken in half of the teriyaki sauce for at least 1 hour (or overnight).
- Preheat grill and assemble skewers with marinated chicken and vegetables.
- Grill kabobs over medium heat for about 6–8 minutes until cooked through, brushing with remaining teriyaki sauce.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 2 kabobs (160g)
- Calories: 280
- Sugar: 10g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg