Chicken Toothpick Kabobs
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This is a great Amuse Bouche or small bite. You can make them teriyaki (I am fond of Recipe #286774) or sweet 'n sour or whatever sauce flavor you prefer.
- Ready In:
- 25mins
- Yields:
- Units:
ingredients
- 1 lb chicken, cubed (skinless and boneless)
- 3 tablespoons canola oil (or olive or that you like)
- 16 ounces teriyaki sauce ($notetemplate1$ - or sauce of your choice)
- 15 ounces pineapple chunks (fresh always best, canned works well)
- 1 pepper, cut into 1-inch pieces (green, red, or orange...yellow does not give good contrast)
- toothpick
directions
- Put 2 tablespoons of the oil into a an and brown the chicken over medium high heat until done.
- Add 12 oz of the sauce and toss until coated.
- Do not overcook. Remove from pan and keep any extra sauce.
- Place pineapple, chicken and green pepper on a toothpick.
- If you want, grill just a moment to brown.
- Arrange on serving plate or small tasting bowls.
- Drizzle remaining sauce over the Kabobs.
- Enjoy.
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This is a great Amuse Bouche or small bite. You can make them teriyaki (I am fond of Recipe #286774) or sweet 'n sour or whatever sauce flavor you prefer.
