Rainbow Hawaiian Chicken Kabobs
Rainbow Hawaiian Chicken Kabobs might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 205 calories, 19g of protein, and 6g of fat per serving. For $1.47 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have cilantro leaves, metal skewers, olive oil, and a few other ingredients on hand, you can make it. This recipe from Gimme Some Oven has 1462 fans. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 89%. Similar recipes are Hawaiian Chicken Kabobs, Hawaiian Kabobs, and Rainbow Vegetable Kabobs.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 cup finely-chopped fresh cilantro leaves
2 large green bell peppers, cored and cut into bite-sized pieces
2 tablespoons Bertolli® 100% Pure Olive Oil, plus extra for brushing the grill
1 large pineapple, cored and cut into bite-sized pieces
2 large red bell peppers, cored and cut into bite-sized pieces
1 large red onion, peeled and cut into bite-sized pieces
salt and pepper
1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 batch Hawaiian Teriyaki Sauce, divided (see below)
wooden or metal skewers
Equipment:
wooden skewers
frying pan
skewers
bowl
grill
whisk
Cooking instruction summary:
To Make The Rainbow Hawaiian Chicken Kabobs:If using wooden skewers, soak them in a large pan of water for at least 30 minutes before cooking.Combine the chicken andhalf of the Hawaiian teriyaki sauce in a large ziplock bag or bowl, and toss until the chicken is evenly coated. Seal or cover, and refrigerate for at least 20 minutes.Meanwhile, chop up theveggies and pineapple, and add them to a large bowl. Toss with the olive oil until evenly coated.Then when the veggies, pineapple and chicken are all ready, thread them onto the skewers. (I went in "rainbow" order -- red peppers, chicken, pineapple, green peppers, red onion,repeat.) Season each skewer with salt and pepper.Heat the grill to 400F, and brush the grates with extra olive oil.Place the skewers on the grill, and cook for 4-5 minutes per side, or until the chicken is cooked through and no longer pink inside. Remove the skewers from the grill.In a small bowl, whisk together thethe reserved (unused) teriyaki sauce with the sesame oil, then brush the sauce onto on both sides of the skewers. Sprinkle with cilantro, and serve immediately.To Make The Hawaiian Teriyaki Sauce:Whisk all ingredients together until combined.
Step by step:
1. To Make The Rainbow Hawaiian Chicken Kabobs:If using wooden skewers, soak them in a large pan of water for at least 30 minutes before cooking.
2. Combine the chicken andhalf of the Hawaiian teriyaki sauce in a large ziplock bag or bowl, and toss until the chicken is evenly coated. Seal or cover, and refrigerate for at least 20 minutes.Meanwhile, chop up theveggies and pineapple, and add them to a large bowl. Toss with the olive oil until evenly coated.Then when the veggies, pineapple and chicken are all ready, thread them onto the skewers. (I went in "rainbow" order -- red peppers, chicken, pineapple, green peppers, red onion,repeat.) Season each skewer with salt and pepper.
3. Heat the grill to 400F, and brush the grates with extra olive oil.
4. Place the skewers on the grill, and cook for 4-5 minutes per side, or until the chicken is cooked through and no longer pink inside.
Remove the skewers from the grill.In a small bowl, whisk together thethe reserved (unused) teriyaki sauce with the sesame oil, then brush the sauce onto on both sides of the skewers. Sprinkle with cilantro, and serve immediately.To Make The Hawaiian Teriyaki Sauce
1. Whisk all ingredients together until combined.
Nutrition Information:
covered percent of daily need
