Hawaiian Teriyaki Chicken Kebabs

Look at these pretty and vibrant Hawaiian teriyaki chicken skewers, just waiting to go onto the grill! Loaded with fresh pineapple, red onions, and chicken. Amazingly delicious and the perfect summertime dinner!

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Skewers
Boneless Chicken Breast	g
Pineapple
Red Onion
Lime
Teriyaki Sauce	tbsp
Soy Sauce	tbsp
Honey	tbsp
Chili
Sesame Seeds	tbsp
Handful Fresh Coriander
Salt & Pepper to taste
Spring Dip
Spring Onion
Cream Cheese	g
Milk	tbsp
Lemon Juice	tbsp
Curry Powder	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Wash the chicken breast, pat dry and cut into even pieces. Peel the pineapple and onion and cut into large pieces. One after the other, prick the chicken breast, pineapple and onion on the wooden skewers.
Wash the lime, dry it, rub the peel and squeeze out the juice. Add the lime juice, teriyaki sauce, soy sauce and honey in a saucepan and bring to boil. Wash and dry the chilli pepper, cut into fine rings and add to the sauce.
Let the sauce cool down, add the lime zest and let it steep.
Season the skewers with salt and pepper and then brush the marinade on all sides.
Grill the skewers for 3 minutes on each side.
In the meantime, prepare the dip. Wash the spring onions, pat dry and cut into fine rings. Mix all ingredients together and season with salt and pepper. Wash the coriander, shake dry, pluck from the stem and chop finely.
Garnish the skewers with sesame seeds and coriander and serve with the dip.

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