recipe
Teriyaki Chicken Skewers and Rum-Grilled Pineapple
5.0

Teriyaki chicken, pineapple and a grill: a meal trifecta. Between the zesty, savory nature of teriyaki marinade and fresh, juicy pineapple spears basted with a butter-rum glaze, this recipe will make mouths water... and maybe drool a little. 

For the Teriyaki Chicken, chicken thighs are the way to go. They’re near-impossible to overcook on the g...

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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

In bowl, combine soy sauce, brown sugar, water vinegar, minced garlic, minced ginger. Pour in a
large zip lock bag with chicken and let marinate in the refrigerator for 4 – 24 hours.

2

For the butter rum sauce butter, rum to a simmer over medium heat in a pot; stir in brown sugar and cinnamon. Let simmer for about 1-2 minutes then set aside.

3

Preheat 1st grill to 500 degrees F. While the grill is preheating, thread chicken onto skewers. Place skewers on grill and let sear about 1 minute on each side. Set burners to medium low heat. Cook for about 10-15 minute until internal temperature is 165 F, and remove from grill.

4

Preheat 2nd grill to about 300 F with medium heat. Place pineapple spears on grill and baste with butter rum. Turn every 1 minute and baste as desired. Remove when the chicken skewers are finished.

5

Take off grill and garnish with chopped green onion and toasted sesame seeds.

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