Rainbow Teriyaki Chicken Kabobs

Grill ready chicken kebob recipe packed with flavor and crunch.

  • 20 min

    Preparation
  • 15 min

    Cooking
  • 35 min

    Total time
  • 6

    Servings
  • Easy

    Level
  • 15

    Ingredients

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Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • ⅓ cup soy sauce
  • ¼ cup pineapple juice
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar
  • ¼ cup olive oil
  • 1 ¼ tbsp minced garlic
  • ½ tsp ground ginger
  • 1 onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup pineapple chunks
  • 1.5 lbs Hungry Planet Chicken™
  • 4 tbsp fresh cilantro
  • Fresh chili dipping sauce (to taste)
  • * We invite you to use whatever product you have in your kitchen; vegan ingredients is just what we have in ours.

Instructions:

  • Step 1.

    Add ⅓ cup soy sauce, ¼ cup pineapple juice, ¼ cup rice wine vinegar, ¼ cup brown sugar, ¼ cup olive oil, 1 ¼ tbsp minced garlic, and ½ tsp ground ginger into a bowl and mix until fully incorporated.

  • Step 2.

    Cut 1 onion, 1 cup pineapple, 1 red and 1 yellow pepper into large chunks.

  • Step 3.

    Cut and form 1 ¼ pt Hungry Planet Chicken™ into small balls. Make skewers adding the peppers, onion, pineapple and Hungry Planet Chicken™ in alternating patterns. Add skewers to a medium-high heated grill and brush the sauce created in step one over the kabobs while they are cooking. Cook until Hungry Planet Chicken™ is golden brown and peppers, onions and pineapples are lightly charred.

  • Step 4.

    Garnish with chopped 4 tbsp fresh cilantro and serve with fresh chili dipping sauce (to taste).

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