- Preheat grill to medium-high heat and grease with cooking oil. Soak 6 (6-inch) wooden skewers in water for 10 minutes. Stir together pineapple juice and Takumi sauce. Divide between two small bowls.
- Thread pineapple and chicken on skewers. Brush with half of the teriyaki sauce mixture.
- Place on grill and cook for 8 minutes. Turn kabobs and brush with half of the remaining sauce. Grill 6-8 minutes longer.
- Serve kabobs hot with remaining sauce.
Grilled Teriyaki Pineapple Chicken Kabobs
Yield
6
Prep Time
15 minutes
Cook Time
16 minutes
Total Time
31 minutes
kikkoman products used:
ingredients
2 tablespoons pineapple juice
½ cup Kikkoman® Teriyaki Takumi, Original
2 cups cubed pineapple
1 pound boneless skinless chicken breast, cubed
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
