Grilled Chicken & Pineapple Skewers
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
- 2 lbs chicken breasts
- 2 cups lawry teriyaki marinade with pineapple juice
- whole fresh pineapple (sliced in to 2 inch pieces)
- 16 ounces baby portabella mushrooms
Recipe
- 1 cut your chicken in to 2 inch chunks & put to the side.
- 2 slice your cored fresh pineapple into 2 inch slices& put to the side.
- 3 wipe off the mushrooms to clean them, (recommend not to wash them in water.).
- 4 in a large bowl, place all of the ingredients including the marinade, and mix together.
- 5 cover the bowl with plastic wrap and place in refrigerator for about 45 minutes.
- 6 run bamboo skewers through water just a little bit to get them wet so they do not burn.
- 7 place the chicken, pineapple, and mushrooms on the skewers in any order you want.
- 8 you will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done!
- 9 serves well next to a good macaroni salad!
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