HAWAIIAN TERIYAKI CHICKEN SKEWERS
Hawaiian Teriyaki Chicken Skewers marinate in the very best homemade Hawaiian teriyaki sauce! Loaded with peppers, fresh pineapple and red onions, these make an incredible and vibrant meal!
Provided by Alyssa Rivers
Categories Main Course
Number Of Ingredients 15
Steps:
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
- Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.
MINI HAWAIIAN CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 30 skewers (15 servings)
Number Of Ingredients 13
Steps:
- 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.
TERIYAKI CHICKEN THIGH SKEWERS
These chicken thigh skewers come together so quickly that you'll have dinner on the table in no time at all. Prep the day before, and dinner will be ready in 20 minutes. Serve over rice with some green veggies on the side for a complete meal.
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 2h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
- Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place chicken skewers on the prepared baking sheet.
- Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 42.5 g, Cholesterol 70.7 mg, Fat 11.8 g, Fiber 0.3 g, Protein 20.1 g, SaturatedFat 3.3 g, Sodium 1073.4 mg, Sugar 36.6 g
TERIYAKI CHICKEN SKEWERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, soy sauce, brown sugar, sesame seed, green onion, pineapple, bamboo skewer
Provided by Tasty
Categories Lunch
Yield 4 skewers
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat.
- Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
- Chill and marinate for at least 2 hours.
- Slide a piece of chicken down the skewer, alternating with the pineapple, until there is a 1-inch gap on the top of the skewer.
- Repeat with the remaining chicken, pineapple, and skewers.
- Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
- Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 46 grams, Fat 10 grams, Fiber 2 grams, Protein 32 grams, Sugar 38 grams
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- Pour the sauce into a small saucepan and heat over medium-high heat until it begins to boil. Combine the cornstarch and water in a small bowl, mixing with a whisk or fork, then pour into a saucepan. Continue stirring and cook for another minute, until thickened. Allow to cool.
- Place ½ cup of the cooled sauce in a large container or ziploc bag. Add cubed chicken to the marinade bag and let it marinate in the fridge for at least an hour.
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- Start with chicken breast and cut into large bite-size pieces. In a small bowl, stir together teriyaki sauce, brown sugar, and optional pineapple juice. Place the chicken in a bowl or large Ziploc bag and marinate in 1 cup of the teriyaki sauce (reserving the rest for basting on the chicken after it comes off of the grill)for at least 30 minutes (longer is ideal).
- Cut red pepper, orange pepper, and yellow pepper into large bite-size pieces. Cut red onion and pineapple into large pieces as well. Slice the jalapeño peppers. Use metal or wood skewers and thread the chicken, peppers, onion, pineapple, and jalapeño.
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- Combine the soy sauce, brown sugar, pineapple juice, garlic, ginger, rice vinegar, salt, pepper, and sesame oil and seeds, if using. Whisk well, then transfer 1/2 cup to a large ziploc bag to use as a marinade.
- Pour the remaining sauce into a small saucepan and heat over medium-high heat until it begins to boil. Combine the cornstarch and water in a small bowl, mixing with a fork to create a slurry, then pour into the boiling sauce, stirring and cooking for about 1 minute until thickened. Set aside to cool until ready to use.
- Add chicken to the bag containing the reserved marinade and let it sit in the fridge for at least 30 minutes.
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