Teriyaki Pineapple Chicken Shishkabobs
We grow pineapple and avocados and they’re coming in all at once! I get a lot of satisfaction when I can use what we’ve grown ourselves. Just eyeball everything and load your skewers your way! You can’t go wrong!
Teriyaki Pineapple Chicken Shishkabobs
We grow pineapple and avocados and they’re coming in all at once! I get a lot of satisfaction when I can use what we’ve grown ourselves. Just eyeball everything and load your skewers your way! You can’t go wrong!
Cooking Instructions
- 1
Add your cubed chicken pieces into a plastic bag. Add the salt and pepper and massage in. Add the teriyaki sauce and marinade and massage the chicken well to combine. I let mine sit in the marinade all day, the longer the better..
- 2
I cubed all my vegetables ahead of time. When the chicken is ready to skewer, lay everything out. I don’t even bother soaking the skewers because they won’t be on the grill that long.
- 3
I like at least 3 pieces of chicken per kabob. Pepper, chicken, onion, chicken, pineapple, onion, chicken, pepper, apricot for example. Load them up and salt and pepper them. Cook on the grill until the chicken is done. I served it with yellow rice.
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