Dole Easy Teriyaki Kabobs Recipes

TERIYAKI CHICKEN KABOBS

Teriyaki Chicken Kabobs image

Provided by Food Network

Time 30m

Number Of Ingredients 6

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
¾ cup Lawry's® Teriyaki Marinade with Pineapple Juice, divided
2 zucchini, cut in ½-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper
1 can (8 ounces) pineapple slices, drained and cut into 1-inch pieces

Steps:

1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.

PINEAPPLE TERIYAKI CHICKEN KABOBS

Pineapple Teriyaki Chicken Kabobs image

I found this on the back of a can of Dole brand Pineapple chunks. Thought it sounded good, tried it over the Memorial Day weekend. It turned out great.

Provided by litldarlin

Categories Chicken Breast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (20 ounce) can pineapple chunks, drained & reserve 2 Tblsp. juice
3/4 cup teriyaki sauce, Lawry's brand
1 teaspoon dijon-style mustard
4 boneless skinless chicken breasts (cut into 1 inch pieces)
2 bell peppers (cut into chunks)
1 zucchini, cut into slices
12 wooded skewers (12-inch long)

Steps:

Reserves 1/4 cup marinade.
Combine reserved juice, 1/2 cup marinade and mustard.
Pour into sealable plastic bag and add chicken and vegetables.
Marinade in refrigerator 30 minutes.
Remove chicken and veggies from bag and discard marinade.
Thread all ingredients onto skewers.
Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
Discard remaining marinade.

EASY TERIYAKI KABOBS FROM DOLE®

Easy Teriyaki Kabobs from DOLE® image

These simple, delicious teriyaki chicken kabobs with tomatoes and bell pepper come together in no time.

Provided by Dole

Categories Dole Pineapple

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

⅓ cup low-sodium teriyaki sauce, plus reserve for brushing
1 (20 ounce) can DOLE® Tropical Gold® Pineapple chunks, drained; reserve 2 tablespoons
2 tablespoons vegetable oil
2 pounds chicken breast, cut into 1-inch cubes
1 basket cherry tomatoes
2 red or green bell peppers, cut into 1 1/2-inch pieces

Steps:

Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade.
Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.

Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 64.6 mg, Fat 6.3 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 1.3 g, Sodium 520.3 mg, Sugar 2.4 g

TERIYAKI KABOBS

Teriyaki Kabobs image

It takes just seconds to stir up this delicious marinade, which flavors the beef and veggies wonderfully. Marinate the meat a few hours or overnight-whatever suits your schedule. -Candy VanderWaal, Elkhart Lake, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/3 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon seasoned salt
1-1/2 pounds beef top sirloin steak, cut into 1-1/4-inch cubes
12 whole fresh mushrooms
1 large green pepper, cut into 1-1/2-inch pieces
1 large onion, cut into wedges
12 cherry tomatoes
Hot cooked rice, optional

Steps:

In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt. Pour half of the marinade into a shallow bowl; add beef and turn to coat. Cover and refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. Alternate meat, mushrooms, green pepper, onion and tomatoes on metal or soaked wood skewers. Grill, uncovered, over medium heat for 3 minutes on each side. , Baste with reserved marinade. Continue turning and basting for 8-10 minutes until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.

Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 963mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

EASY TERIYAKI KABOBS FROM DOLE®

Easy Teriyaki Kabobs from DOLE® image

These simple, delicious teriyaki chicken kabobs with tomatoes and bell pepper come together in no time.

Provided by Dole

Categories Dole Pineapple

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

⅓ cup low-sodium teriyaki sauce, plus reserve for brushing
1 (20 ounce) can DOLE® Tropical Gold® Pineapple chunks, drained; reserve 2 tablespoons
2 tablespoons vegetable oil
2 pounds chicken breast, cut into 1-inch cubes
1 basket cherry tomatoes
2 red or green bell peppers, cut into 1 1/2-inch pieces

Steps:

Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade.
Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.

Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 64.6 mg, Fat 6.3 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 1.3 g, Sodium 520.3 mg, Sugar 2.4 g

TERIYAKI BEEF KABOBS

Teriyaki Beef Kabobs image

Meet the Cook: Several years back, my sister-in-law brought this recipe on a family camping trip and we fixed it for an outdoor potluck. It was so delicious that I asked if I could have a copy to take with me. It's become a summer standard for us. Making this dish is a team effort...I put the ingredients together, and my husband handles the grilling. We grow four kinds of wheat and canola on our farm, and we are the parents of four children - ages 18, 17, 15 and 11. -Lisa Hector, Estevan, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1/4 cup vegetable oil
1/4 cup orange juice
1/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1-3/4 pounds beef tenderloin, cut into 1-inch cubes
3/4 pound cherry tomatoes
1/2 pound whole fresh mushrooms
2 large green peppers, cubed
1 large red onion, cut into wedges
Hot cooked rice, optional

Steps:

In a shallow dish, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Cover; refrigerate for 1 hour, turning occasionally., Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.

Nutrition Facts :