So, I had this can of pineapple in the pantry. I honestly was planning on making a pineapple upside down cake, but didn’t. I got lazy. So sue me.
So, I had this can of pineapple in the pantry. This can of pineapple was really starting to bother me. It was staring at me on the shelf. Egging me on to make something with it. “Come on!” it was saying. “You bought me for a reason! Now DO something with me, will ya?”
So, that can of pineapple staring at me and harassing me from the pantry is the inspiration behind this recipe. That can and the grilled pineapple for #HotSummerEats combined are the reason this recipe came to be. You see, dear readers, I’m not usually a sweet and savory fan outside of barbecue sauce and corn muffins. No. I’m not an applesauce and pork chops kind of girl. I’m not an apple, raisin, chicken salad type of person.
Now, I will put relish in my tuna salad. But that’s only because I really am not a huge fan of anything other an albacore tuna and the hubs likes plain ole tuna.
Actually, there’s never anything really plain about his tuna. And NO I’m not backtracking. He puts a lot of delicious goodness in his tuna salad. There’s mayo (duh) that’s sometimes in the form of Miracle Whip, then there’s onions, radish, celery, lemon juice, salt, pepper, sometimes dill. So, like I said, there’s never anything really plain about his tuna. It’s quite delicious on bread or stuff into tomatoes. And now I’m hungry for tuna salad…
Where was I? Oh yes! The sweet and savory debate. No, I’m not a huge fan of the sweet with the savory, but in this case, I tolerated the pineapple. With the teriyaki sauce in the marinade, the pineapple really did help bring out the flavors in that sweet sauce. The tomatoes helped, too. They were perfectly ripe and delicious!!
Now, the rice. I could honestly eat my weight in rice. I can just hear my husband shaking his head. They serve rice all too often at his work for lunch and he’s tired of it before he’s even had a bite of mine. But this rice was pretty darned good! I simply added some soy, sesame seed oil, a little bit of rice vinegar – just a touch – and the green onions. Oh my! It was YUMMY!!
It was also the perfect little bite of flavor that truly rounded out this meal. The soy and sesame always go well with rice. Then the onions had a nice kick to them. And the rice was perfectly tender and nice and nutty (because it was brown rice). Sometimes, I really do pay attention to the WHOLE meal and not just the main dish. Shocking. I know.
Yes, I’m still working on my fork shots. It’s not easy holding the fork and taking the picture at the same time. I can hear the hubs shaking his head every time I try to do that. Something about putting it all together on the fork in one bite that looks yummy and gives you a good idea of how it’s going to taste.
And man, Hawaiian chicken kabobs taste goooooooood!
You can tell. Just look at those colors! The pineapple, the yellow cherry tomatoes, the red onions, and the orange bell peppers. They just scream summer and tropical flavors.
Make sure not to over cook these babies though! You don’t want the chicken to dry out at all. You really do need to just cook them a few minutes on each side and let them rest a few before serving. That’s the trick to not overcooking any meat.; cook it until you think it’s almost done, then take it off the heat and let it rest. Not only will it continue to cook a few more degree, but it was also allow those tasty juices to pull back into the meat.
- 1/2 cup teriyaki sauce
- 1/2 cup reduced sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons minced ginger
- 1 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 Pound chicken breasts, cut into 1 1/2 inch pieces
- 14 ounces canned, chunk pineapple in juice
- 2 cups red onion, cut into 1 1/2 inch pieces
- 2 cups red bell pepper, cut into 1/2 inch pieces
- 2 cups cherry tomatoes
- Combine first eight ingredients (teriyaki sauce through garlic) in a small mixing bowl. Pour the marinade into a plastic, zip top bag and add the chicken. Turning to coat, marinate for 30 minutes to overnight.
- Preheat grill to high heat (about 550).
- Thread chicken, pineapple, onions, peppers and tomatoes onto sewers. Baste with the marinade before grilling 3 to 4 minutes. Turn, baste again, and cook an additional 3 to 4 minutes or the chicken is no longer pink and juices run clear. Serve with scallion rice.
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