teriyake chicken/steak/pineapple kabobs

Name: Teriyake Chicken/Steak/Pineapple kabobs
Prep time: 3 h
Cook time: 40 min
Yield: 4
Ingredients: 3 pound(s) flat iron or skirt steak cut into 1 inch cubes; 3 pound(s) chicken breast cut into 1 inch cubes; 2 can(s) pineapple chunch, drained; 1 cup(s) mesquite wood chips, soaked and drained; 1 bottle(s) lawry's teriyake seasoning; 1 package(s) kabob sticks

(1 RATING)

93 Pinches

Danielle Matthews

Knoxville, TN

Updated on Aug 8, 2011

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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prep time 3 Hr

cook time 40 Min

method ---

yield 4-6 serving(s)

Ingredients

3 pounds flat iron or skirt steak cut into 1 inch cubes
3 pounds chicken breast cut into 1 inch cubes
2 cans pineapple chunch, drained
1 cup mesquite wood chips, soaked and drained
1 bottle lawry's teriyake seasoning
1 package kabob sticks

How To Make teriyake chicken/steak/pineapple kabobs

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)

Step 2

Start charcoal grill and soak woodchips in water while skewering your meat and pineapple.
Step 3

When charcoal is white, drain woodchips and sprinkle on top. Place kabobs on grill and turn every 15 mins.
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