1 bunch green onions, coarsely chopped
1 c. pineapple juice
1 T. sugar
2 T. soy sauce
1 T. teriyaki sauce
1 T. canola oil
1 t. salt
2 t. freshly peeled and grated ginger root
3/4 t. allspice
1/4 t. crushed red pepper
4 boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces
16 medium fresh mushrooms
1 red pepper, cored, seeded and cut into 1 1/2 inch pieces
16 cherry tomatoes
1 red onion, peeled and cut into 8 wedges
1 large yellow bell pepper, cored, seeded and cut into 1 1/2 inch pieces
In a food processor, combine soy sauce, teriyaki, oil, green onions, sugar, pineapple juice, ginger, allspice, salt, and crushed red pepper and purée.
Pour over chicken pieces in a glass container. Marinate overnight in the refrigerator.
Place the chicken, bell peppers, mushrooms, tomatoes and onions alternately on skewers. Grill over medium heat for 10 minutes, turning once. Make sure the chicken is no longer pink in the center.
Adapted from Oxford Street’s Pineapple Chicken recipe and Colorado Collage cookbook.
crushed red pepper
red bell pepper
yellow bell pepper