Teriyake Chicken/Steak/Pineapple kabobs

Teriyake Chicken/steak/pineapple Kabobs Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
3 Hr
Cook:
40 Min

Ingredients

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  • 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

How to Make Teriyake Chicken/Steak/Pineapple kabobs

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.

Printable Recipe Card

About Teriyake Chicken/Steak/Pineapple kabobs

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


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