Recipe courtesy of Ree Drummond
Mini Hawaiian Chicken Skewers
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 30 skewers (15 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 107
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 33 mg
- Sodium
- 390 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 30 skewers (15 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 107
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 33 mg
- Sodium
- 390 mg
Ingredients
Directions
Special equipment:
wooden skewers soaked in water for at least 1 hour- Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
- Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
- Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
My Private Notes
Show:
The Pioneer Woman
Episode:
Painting Class
