Chicken Teriyaki Shish Kabob Food

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TERIYAKI CHICKEN KABOBS



Teriyaki Chicken Kabobs image

Provided by Food Network

Categories     main-dish

Time 30m

Number Of Ingredients 6

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
¾ cup Lawry's® Teriyaki Marinade with Pineapple Juice, divided
2 zucchini, cut in ½-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper
1 can (8 ounces) pineapple slices, drained and cut into 1-inch pieces

Steps:

  • 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
  • 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
  • 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.

TERIYAKI CHICKEN KABOBS



Teriyaki Chicken Kabobs image

Delicious teriyaki chicken kabobs. Great with fried rice.

Provided by karatekidguy

Time 55m

Yield 4

Number Of Ingredients 6

2 (6 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade
4 bamboo kabob sticks
1 medium sweet onion
1 medium red bell pepper
1 (20 ounce) can pineapple chunks, drained

Steps:

  • Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
  • Soak bamboo kabob sticks in water for 30 minutes.
  • Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
  • Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 47.6 g, Cholesterol 48.5 mg, Fat 2.3 g, Fiber 2.2 g, Protein 23.1 g, SaturatedFat 0.6 g, Sodium 2085.9 mg, Sugar 43.8 g

TERIYAKI CHICKEN KABOBS



Teriyaki Chicken Kabobs image

Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.

Provided by diner524

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup lemon juice
1/4 cup butter, melted
1/4 cup soy sauce
2 tablespoons brown sugar, firmly packed
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 tablespoons ketchup
1 teaspoon garlic, finely chopped
1 lb boneless skinless chicken breast, cut into about 32 (1-inch)
8 pineapple chunks (1-inch)
8 cherry tomatoes
1 green bell pepper, cut into 8 (1-inch)
1 zucchini, cut into 8 (1-inch)

Steps:

  • Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
  • Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
  • To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
  • Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).

HAWAIIAN TERIYAKI SHISH KABOBS TWO WAYS (WITH FIELD ROAST OR BEEF AND CHICKEN SAUSAGE)



Hawaiian Teriyaki Shish Kabobs Two Ways (with Field Roast or Beef and Chicken Sausage) image

A sweet and savory marinade adds flavor to colorful bell peppers, button mushrooms, sweet onion wedges, and fresh hunks of pineapple plus slices of Field Roast for the vegetarian or vegan; sirloin and chicken sausage for the meat-eaters. Note: This recipe requires some make-ahead steps, so please be sure to read through the directions before starting the recipe!

Provided by Kare for Kitchen Treaty

Time 3h15m

Number Of Ingredients 21

1 cup soy sauce
½ cup vegetable oil
1/4 cup pineapple juice + 1/2 cup pineapple juice (divided)
3 tablespoons brown sugar
2 tablespoons dry sherry
4 medium cloves garlic (minced (about 1 tablespoon))
2 tablespoons minced fresh ginger root (about one thumb-sized hunk)
1/2 teaspoon dry mustard
1 tablespoon cornstarch
2 tablespoons water
1/2 pound white button mushrooms (wiped clean with a damp paper towel)
1 small green bell pepper
1 small red bell pepper
1 cup fresh pineapple chunks (about half a small pineapple)
1 medium sweet onion (cut into large wedges (cut in half, then quarters, then eighths))
Cooked rice to serve alongside (if desired)
1 Field Roast "sausage" link (I like the smoked apple sage flavor for this recipe, cut into 1-inch slices)
1/2 pound petite sirloin (cut into 1-inch square chunks)
1 sausage of your choice (my guy likes Aidell's pineapple bacon chicken sausage, cut into 1-inch slices)
12 12- inch wood/bamboo skewers
Outdoor bbq or grill pan

Steps:

  • In a medium bowl, whisk together the soy sauce, vegetable oil, 1/4 cup pineapple juice, brown sugar, sherry, garlic, ginger, and dry mustard until blended. Reserve 1 1/2 cups for basting and marinating.
  • Place the remaining marinade in a small saucepan. Add 1/2 cup pineapple juice and heat over medium heat, uncovered, stirring frequently to prevent scorching. Stir cornstarch and water together in a small bowl. As soon as it comes to a boil, whisk in cornstarch and water, stirring constantly until sauce thickens. Remove from heat and allow to cool, then refrigerate in a sealed container until ready to serve.
  • Place cut-up steak in a quart-size or larger zip bag. Pour 1/2 cup of marinade over the steak and seal well, swishing the meat and marinade to help ensure even coverage. Place in the refrigerator for at least 2 hours (up to 12 hours).
  • Soak the skewers. Fill a long baking dish about 1/3 full with water and lay skewers in the water. Allow to soak for about 15 minutes. This helps prevent the skewers from burning once on the grill.
  • Carefully thread veggies, pineapple, and Field Roast or meat onto skewers in whatever order you like. I like to use bell peppers on the ends because they help keep everything on.
  • Heat your grill to about 350 - 375 degrees (medium direct heat). Place shish kabobs on grill. Baste with the reserved marinade (segregating portions for meat/non-meat kabobs if desired). Cook, turning occasionally to help ensure even cooking and continuing to baste occasionally, for about 15 minutes until vegetables are tender and meat is cooked through.
  • Serve with rice (if desired) and teriyaki sauce for dipping/drizzling as desired.

TERIYAKI SHISH KABOBS



Teriyaki Shish Kabobs image

When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. -Suzanne Pelegrin, Ocala, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 cup sugar
1 cup reduced-sodium soy sauce
1 cup ketchup
2 teaspoons garlic powder
2 teaspoons ground ginger
2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes
2 to 3 small zucchini, cut into 1-inch slices
1/2 pound medium fresh mushrooms
1 large green or sweet red pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
2 cups cubed fresh pineapple

Steps:

  • For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight., On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally., In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.

Nutrition Facts : Calories 306 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 1203mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 27g protein.

TERIYAKI KABOBS



Teriyaki Kabobs image

It takes just seconds to stir up this delicious marinade, which flavors the beef and veggies wonderfully. Marinate the meat a few hours or overnight-whatever suits your schedule. -Candy VanderWaal, Elkhart Lake, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/3 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon seasoned salt
1-1/2 pounds beef top sirloin steak, cut into 1-1/4-inch cubes
12 whole fresh mushrooms
1 large green pepper, cut into 1-1/2-inch pieces
1 large onion, cut into wedges
12 cherry tomatoes
Hot cooked rice, optional

Steps:

  • In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt. Pour half of the marinade into a shallow bowl; add beef and turn to coat. Cover and refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. Alternate meat, mushrooms, green pepper, onion and tomatoes on metal or soaked wood skewers. Grill, uncovered, over medium heat for 3 minutes on each side. , Baste with reserved marinade. Continue turning and basting for 8-10 minutes until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve meat and vegetables over rice if desired.

Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 963mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

GRILLED TERIYAKI CHICKEN KABOBS



Grilled Teriyaki Chicken Kabobs image

Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.

Provided by jmiss

Time 8h50m

Yield 6

Number Of Ingredients 22

½ cup soy sauce
¼ cup mirin (Japanese rice wine)
¼ cup olive oil
3 tablespoons honey, or more to taste
2 teaspoons sesame oil, or more to taste
½ teaspoon garlic powder
½ teaspoon ground ginger
½ medium lemon, juiced
1 dash Worcestershire sauce
3 (6 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 medium zucchini, cut into rounds
2 tablespoons olive oil, or as needed
salt and ground black pepper to taste
2 slices fresh pineapple, cut into 1-inch pieces
1 teaspoon toasted sesame seeds, or to taste
skewers, as needed
To Thicken Sauce:
½ cup cold water
2 teaspoons cornstarch

Steps:

  • Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
  • Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
  • Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  • Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
  • Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
  • Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g

TERIYAKI GRILLED CHICKEN KABOBS



Teriyaki Grilled Chicken Kabobs image

Make and share this Teriyaki Grilled Chicken Kabobs recipe from Food.com.

Provided by Leslie O

Categories     Pineapple

Time 2h30m

Yield 4 kabobs

Number Of Ingredients 11

2 tablespoons brown sugar
3 tablespoons soy sauce or 3 tablespoons tamari
2 tablespoons dry sherry
1 tablespoon oil
1/4 teaspoon ginger
1/8 teaspoon garlic powder
8 boneless skinless chicken thighs
4 boneless skinless chicken breast halves
1 large red bell pepper, cut into 8 pieces
1 medium zucchini, cut into 8 pieces
8 pieces fresh pineapple, cut in chunks

Steps:

  • In a 2-quart baking dish, combine all marinade ingredients.
  • Cut chicken thighs in half; add to marinade and cover.
  • Refrigerating at least 2 hours, turning chicken once.
  • Heat Grill.
  • Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
  • (note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
  • Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
  • Discard any remaining marinade.

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From eatdelights.com


HOW TO BAKE TERIYAKI CHICKEN KABOBS - EATING ON A DIME
Let soak for 30 minutes. In a large mixing bowl add the brown sugar, soy sauce, rice wine vinegar, honey, garlic, ginger and pepper. Mix well. Reserve half of this mixture and move it to a separate bowl. Add the chicken, veggies and pineapple to the large bowl and stir well to coat. Let marinate for 30 minutes or overnight.
From eatingonadime.com


HONEY TERIYAKI CHICKEN KABOBS - ANOTHERTABLESPOON
Instructions. Combine the soy sauce, sesame oil, rice vinegar, honey, brown sugar, and ginger in a zip top bag. Add the chicken and marinade for a minimum for 4 hours and up to 8 hours for added flavor. You should soak the wooden skewers in water for at least 30 minutes before adding the chicken to them and grilling.
From anothertablespoon.com


TERIYAKI CHICKEN KABOBS - BARIATRIC RECIPES
3 thoughts on “Teriyaki Chicken Kabobs – Bariatric Recipes” Pingback: Food Coach Me Weight Loss Surgery Recipes Rainbow Steak Kebabs - Food Coach Me Weight Loss Surgery Recipes. Kristi J Peters says: May 1, 2020 at 12:26 pm. Whats the recipe for the marinade? Stephanie Wagner says: May 3, 2020 at 11:48 am . I used a bottled marinade from …
From bariatricfoodcoach.com


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