Teriyaki Pineapple Grilled Chicken
Recipe - Dearborn Market
Teriyaki Pineapple Grilled Chicken
Prep Time10 Minutes
Servings6
Cook Time20 Minutes
Ingredients
2 lbs Bowl & Basket Boneless Skinless Chicken Thighs, cut into 1 inch size pieces
1 Fresh Pineapple, peeled, cored and cut into 1 inch size pieces
2 Large Onions, peeled and cut into 1 inch chunks
2 Bell Peppers, cored and cut into 1 inch pieces
1 bottle Bowl & Basket Teriyaki Marinade, divided
Directions
- Add chicken to an airtight container or ziploc bag. Reserve 1/3 cup teriyaki mixture for the vegetables, then add the rest of the teriyaki marinade to the chicken container and make sure the chicken is well coated. Place in the fridge to marinate for at least 4 hours or up to overnight.
- When ready to grill, preheat the grill to 375 and make sure grill grates are clean/oiled.
- Remove chicken from fridge and thread onto metal skewers. Thread pineapple, onion and peppers onto separate skewers, and brush with more teriyaki marinade (from the bottle, not from the marinade used for the chicken).
- Grill chicken skewers for about 10 minutes, or until fully cooked, flipping once to ensure they cook evenly. Repeat with veggie skewers, grilling for 6-7 minutes or until cooked to desired level of tender.
- Serve with rice, if desired.
10 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Large Mixed Fruit Chunks (Cantaloupe, Honeydew, Pineapple, Seedless Grapes, and Blueberries), 30 oz
$11.98 avg/ea$5.99/lb
Onion Vidalia, 0.3 pound
$0.60 avg/ea$1.99/lb
Green Bell Pepper, 1 ct, 6 oz
$1.12 avg/ea$0.19/oz
Not Available
Directions
- Add chicken to an airtight container or ziploc bag. Reserve 1/3 cup teriyaki mixture for the vegetables, then add the rest of the teriyaki marinade to the chicken container and make sure the chicken is well coated. Place in the fridge to marinate for at least 4 hours or up to overnight.
- When ready to grill, preheat the grill to 375 and make sure grill grates are clean/oiled.
- Remove chicken from fridge and thread onto metal skewers. Thread pineapple, onion and peppers onto separate skewers, and brush with more teriyaki marinade (from the bottle, not from the marinade used for the chicken).
- Grill chicken skewers for about 10 minutes, or until fully cooked, flipping once to ensure they cook evenly. Repeat with veggie skewers, grilling for 6-7 minutes or until cooked to desired level of tender.
- Serve with rice, if desired.