recipe

Teriyaki Chicken Skewers and Rum-Grilled Pineapple

5.0

Teriyaki chicken, pineapple and a grill: a meal trifecta. Zesty, savory nature of teriyaki marinade and fresh, juicy pineapple spears basted with butter-rum glaze will make mouths water... maybe even drool. Serve with your favorite veggies and savor the tasty results. 

Ingredients

Serves 4
Teriyaki Chicken
1
pound boneless, skinless chicken breast
1/2
cup soy sauce
1/2
cup brown sugar
1/4
cup water
2
tablespoons white vinegar
1
tablespoon minced garlic
1
tablespoon minced ginger
1/4
cup chopped green onion
1
teaspoon toasted sesame seeds
Rum-Grilled Pineapple
1/2
cup rum
1/2
cup brown sugar
4
tablespoons butter
1/2
teaspoon ground cumin

Directions

1

Combine soy sauce, brown sugar, water vinegar, minced garlic and minced ginger in a bowl. Pour mixture in
a large, zip-top bag with chicken and marinade anywhere from 3 to 24 hours.

2

Pour rum in a pot and simmer over medium heat. Stir-in brown sugar and cinnamon and simmer for another 1-2 minutes.

3

Preheat one side of grill to 500°F. Thread chicken on skewers, place on grill and sear 1 minute on each side. Turn burners to medium-low heat and cook until internal temperature reaches 165°F. Remove from grill.

Hot Tip: It should take 10-15 minutes for the chicken's internal temperature to reach 165°F.
4

Pre-heat other side of grill to 300°F. Place pineapple spears on grill and baste with butter rum. Rotate every minute and baste as desired. Remove when the chicken skewers finish cooking.

5

Garnish with green onions and toasted sesame seeds.

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