Grilled Chicken Kebobs with Pineapple.
Sweet and savory skewers paired with fragrant rice and ginger-infused vegetables.
This dish combines juicy grilled chicken teriyaki skewers with caramelized pineapple wedges for a tropical-inspired meal. Served alongside fluffy jasmine rice topped with sesame seeds and a medley of ginger-sautéed mixed vegetables, this recipe offers a harmonious blend of sweet, savory, and umami flavors. Perfect for summer grilling or a flavorful dinner, this complete meal is both healthy and satisfying.
Recipe
Ingredients:
For the Chicken Teriyaki Skewers:
1 pound chicken breast or thighs, cut into bite-sized pieces
1/3 cup soy sauce
1/4 cup brown sugar
2 tablespoons mirin (or rice vinegar)
2 tablespoons honey
1 teaspoon grated ginger
1 teaspoon minced garlic
Pineapple wedges (fresh or canned)
Skewers (soaked in water if wooden)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
1 tablespoon sesame seeds (toasted, optional)
For the Ginger Sautéed Mixed Vegetables:
2 tablespoons sesame oil or vegetable oil
2 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas, carrots)
1 teaspoon grated ginger
1 garlic clove, minced
2 teaspoons soy sauce
Recipe Instructions:
Prepare the Chicken Teriyaki Skewers:
Make the Teriyaki Marinade:
In a bowl, whisk together soy sauce, brown sugar, mirin, honey, ginger, and garlic. Reserve 1/4 cup of the marinade for basting.
Marinate the Chicken:
Add the chicken pieces to the remaining marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Assemble the Skewers:
Thread the marinated chicken and pineapple wedges onto the skewers, alternating between the two.
Grill the Skewers:
Preheat the grill to medium-high heat. Grill the skewers for 4–5 minutes per side, basting with the reserved marinade, until the chicken is cooked through and slightly charred.
Prepare the Jasmine Rice:
Cook the Rice:
Rinse the jasmine rice under cold water until the water runs clear.
Combine the rice and water in a pot, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the water is absorbed.
Fluff and Garnish:
Remove from heat, let it sit for 5 minutes, then fluff with a fork. Sprinkle with toasted sesame seeds before serving.
Prepare the Ginger Sautéed Mixed Vegetables:
Heat the Oil:
Heat sesame oil in a large skillet or wok over medium-high heat.
Sauté the Vegetables:
Add the mixed vegetables and cook for 3–4 minutes until tender-crisp.
Add Flavor:
Stir in the ginger, garlic, and soy sauce. Sauté for another 1–2 minutes until fragrant.
Serve:
Arrange the grilled chicken teriyaki skewers and pineapple wedges on a plate.
Serve alongside a scoop of jasmine rice and a portion of the ginger-sautéed mixed vegetables.
Garnish with extra sesame seeds or chopped scallions if desired.
