ps... We made some today and I forgot to take pics, so i'll put one up soon as I make these babies again!
ingredients
4 boneless skinless chicken breasts cut into one inch pieces
12 oz. (two 6 ounce cans)pineapple juice or (one 11 ounce can) pineapple “nectar”
2 tablespoons olive or canola oil
1/2 cup low sodium soy sauce
6 tablespoons brown sugar
4 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1 fresh pineapple, skin removed and cut into 1 inch pieces or 1 (20 ounce) can pineapple, drained
1 small container cherry or grape tomatoes
8 ounces fresh whole mushrooms
1 red, 1 green, and 1 yellow or orange (small) bell pepper cut unto 1 inch pieces
1 onion, cut into 1 inch pieces
1 tablespoon cornstarch
special equipment: BBQ and metal or wood skewers. If using wood skewers, soak skewers in water for at least 30 minutes before grilling. This keeps the tips of the skewer from burning while you cook your scrumptious kebabs over the grill.
directions
Combine all ingredients except cornstarch in a small bowl. Divide marinade, cover and set aside in fridge until later use.
Put raw chicken pieces in a Tupperware or freezer bag with one half of the marinade and marinate in refrigerator for at least 4 hours or overnight before cooking.
Prepare the kebabs by threading chicken pieces onto skewers with the pineapple and veggies using 2-3 pieces of chicken per skewer.
Grill kebabs over a medium high grill/coals for about 7 minutes per side, or until juices run clear and chicken is no longer pink.
Meanwhile whisk 1 tablespoon cornstarch with the remaining half of the marinade in a small sauce pot over medium high heat. Whisk until cornstarch is dissolved. Heat to boiling, whisking occasionally until thickened. Remove from heat and set aside.
Serve with steamed rice and additional Teriyaki sauce.
Serves 6-8
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