Name: Teriyaki chicken, pineapple and bacon skewers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 750g free-range chicken breast fillets, trimmed; 2 tblsps teriyaki sauce, plus extra to serve; Cracked black pepper to taste; 1/2 fresh pineapple (1kg), peeled and cored; 150g streaky bacon rashers, cut into 3cm pieces; 12 x 25cm-long metal skewers; Steamed jasmine rice, to serve; Thinly sliced green spring onions, to garnish

Teriyaki chicken, pineapple and bacon skewers

Easy kebabs for every occasion!

Serves 6

Prep

30M

Cook

10M

Total

40M

Skip to Recipe

Tip: We used Kokkoman Teriyaki Marinade and Stir Fry Sauce, available from major supermarkets. Use pre-diced chicken and pre-cut pineapple if short on time.

Ingredients

750g free-range chicken breast fillets, trimmed

2 tblsps teriyaki sauce, plus extra to serve

Cracked black pepper to taste

1/2 fresh pineapple (1kg), peeled and cored

150g streaky bacon rashers, cut into 3cm pieces

12 x 25cm-long metal skewers

Steamed jasmine rice, to serve

Thinly sliced green spring onions, to garnish

Method

Cut chicken into 3cm pieces. Place in a large bowl with half the sauce. Season with pepper. Toss to coat.

2. Cut pineapple into 3cm pieces. Alternately thread chicken and pineapple or bacon onto skewers.

3. Heat a lightly oiled, large grill plate over a medium to high heat before adding the skewers. Cook them, turning occasionally and brushing with remaining sauce for about 8-10 minutes, or until chicken is cooked through. Remove from grill.

4. Serve the skewers with rice and extra sauce. Garnish with the onions.

Kim Meredith

Ingredients

Method

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