Teriyaki Chicken Skewers with Pineapple
A tangy twist on the classic Chicken Teriyaki, these skewers are bright and savoury!
| Servings | Prep Time |
| 2people | 20minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 4-6 bamboo skewers
- 1 boneless chicken breastCut into 1 1/2 inch cubes
- 1 Red bell pepperCut into 1 1/2 inch pieces
- 1 Green bell pepperCut into 1 1/2 inch pieces
- 1c Fresh pineappleCut into 1 1/2 inch pieces
- 1/2c Snell House Cranberry VinaigrettePlus extra for brushing if necessary
- 1T soy sauce
Instructions
- Soak the bamboo skewers in water while making all the preparation (or even earlier) this prevents burning on the barbecue
- Cut all your vegetables and pineapple as indicated in the ingredient list
- 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)
- While the chicken sits, turn on your barbecue and let it pre-heat
- 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
- Brush any leftover marinade over the skewers
- 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
- Serve on a bed of rice with a side salad and enjoy!
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