Ingredients
Scale
- Teriyaki Chicken Skewers: 1 lb boneless chicken thighs, cut into chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon honey
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 8 skewers
- Pineapple Fried Rice: 2 cups cooked jasmine rice
- 1/2 cup diced pineapple
- 2 eggs, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
Instructions
- Thread chicken and vegetables onto skewers; brush with half the teriyaki glaze.
- Grill or broil until cooked, basing with remaining glaze.
- In a wok or skillet, scramble eggs in sesame oil; add rice, pineapple, soy sauce, and onions; stir-fry until heated through.
- Serve skewers with pineapple fried rice and extra sauce.
Notes
- Marinate the chicken 15 minutes for deeper flavor.
- Use tamari for gluten-free option.
- Leftover fried rice makes quick weeknight lunches.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Method: Grill, Sauté
- Cuisine: Hawaiian-inspired, Disney
- Diet: Nut-free
Nutrition
- Serving Size: 1 plate (approx. 350 g)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
