Teriyake Chicken/steak/pineapple Kabobs Recipe

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Teriyake Chicken/Steak/Pineapple kabobs

Danielle Matthews

By
@DMatthews22

I make these during the summer and they come out great and juicy. Ive only cooked on a charcoal grill though because I think that slowcooking them with the mesquite woodchips keeps in the moisture. Its such a simple recipe that tastes sooo good! I usually serve with skewered baby red potatoes and onion seasoned with garlic butter.


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Comments:

Serves:

4-6

Prep:

3 Hr

Cook:

40 Min

Ingredients

3 lb
flat iron or skirt steak cut into 1 inch cubes
3 lb
chicken breast cut into 1 inch cubes
2 can(s)
pineapple chunch, drained
1 c
mesquite wood chips, soaked and drained
1 bottle
lawry's teriyake seasoning
1 pkg
kabob sticks

Directions Step-By-Step

1
Put beef and chicken cubes in different tupperware containers and cover with lawrys marinade. Let marinate for 3 hours. (Bottle says 30 mins but i like it to be really soaked in)
2
Start charcoal grill and soak woodchips in water while skewering your meat and pineapple.
3
When charcoal is white, drain woodchips and sprinkle on top. Place kabobs on grill and turn every 15 mins.

About this Recipe

Course/Dish: Chicken, Beef, Steaks and Chops
Other Tags: Quick & Easy, For Kids
Hashtag: #grilling