Mini Hawaiian Chicken Skewers
- Level: Easy
- Yield: 30 skewers (15 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 107
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 33
- Sodium
- 390
- Total: 40 min
- Active: 40 min
Ingredients
1/2 cup teriyaki sauce (the thick variety)
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan
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.