Teriyaki Chicken Skewers with Pineapple

This unique take on the Teriyaki-classic has just enough nod to the original dish, while the cranberries give it a bright pop of something a little different! These chicken skewers are perfect for barbecue season and come together in less than half an hour. How do we say no to great flavour and convenience?!

Teriyaki Chicken Skewers with Pineapple

A tangy twist on the classic Chicken Teriyaki, these skewers are bright and savoury!

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A tangy twist on the classic Chicken Teriyaki, these skewers are bright and savoury!

Servings2people

Prep Time20minutes

Cook Time10minutes

Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe

Servings 2people

Prep Time 20minutes

Cook Time 10minutes

Ingredients

• 4-6 bamboo skewers
• 1 boneless chicken breast Cut into 1 1/2 inch cubes
• 1 Red bell pepper Cut into 1 1/2 inch pieces
• 1 Green bell pepper Cut into 1 1/2 inch pieces
• 1 c Fresh pineapple Cut into 1 1/2 inch pieces
• 1/2 c Snell House Cranberry Vinaigrette Plus extra for brushing if necessary
• 1 T soy sauce

Servings: people

Units:MetricUS Imperial

Ingredients 4-6 bamboo skewers 1 boneless chicken breast Cut into 1 1/2 inch cubes 1 Red bell pepper Cut into 1 1/2 inch pieces 1 Green bell pepper Cut into 1 1/2 inch pieces 1 c Fresh pineapple Cut into 1 1/2 inch pieces 1/2 c Snell House Cranberry Vinaigrette Plus extra for brushing if necessary 1 T soy sauce Servings: people Units:MetricUS Imperial

Instructions

1. Soak the bamboo skewers in water while making all the preparation (or even earlier) this prevents burning on the barbecue
2. Cut all your vegetables and pineapple as indicated in the ingredient list
3. Mix the Cranberry Vinaigrette and Soya Sauce in a medium bowl (big enough to fit the chicken), then add the chicken. Let sit in the marinade for 15 minutes. (Alternatively, you can have this step done the night before and let it sit in the fridge up to 24 hours)
4. While the chicken sits, turn on your barbecue and let it pre-heat
5. Arrange all ingredients on the skewers. Line up all your ingredients and pierce the skewer through the middle. I like to alternate 1 piece of chicken to every two pieces of vegetable/fruit. Lay them on a plate
6. Brush any leftover marinade over the skewers
7. Place the skewers on the barbeque and keep a close eye they don’t burn. If they start to get too black, turn the heat down or move them off the direct flame to continue cooking until the chicken has no pink inside
8. Serve on a bed of rice with a side salad and enjoy!