This clean baked chicken teriyaki kabob recipe is made with a 5-minute homemade teriyaki sauce sweetened primarily with pureed dates and pineapple. Recipe contains no refined sugar.
- 2 pounds boneless (skinless chicken thighs, cut into 1-inch cubes1 red bell pepper, cut into 1-inch cubes1 green bell pepper, cut into 1-inch cubes1 large yellow onion, cut into 1-inch cubes3 cups fresh pineapple cubesHimalayan pink salt3/4 cup Clean Cuisine Teriyaki Sauce 2 tablespoons extra virgin olive oil)
- ***If you are using wooden skewers, be sure to soak them in water for at least an hour before baking***Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and set a wire cooking rack on top of the foil-lined baking sheet. Thread the chicken, peppers, onion and pineapple onto the skewers, alternating as you go, until all ingredients have been used. Season the the chicken, vegetables and pineapple lightly with salt. (You should end up with about 12 to 15 skewers.) Stir 2 tablespoons of the extra virgin olive oil into the teriyaki sauce. Use a basting brush to brush about half the teriyaki sauce onto all sides of the chicken, vegetables and pineapple. Arrange the skewers on top of the prepared cooking rack. Transfer the skewers to the oven and cook for 10 minutes. Remove skewers from the oven and brush with the remaining teriyaki sauce. Return skewers to the oven and bake for another 10 minutes, or until chicken is cooked through. Serve at once.
**I recommend organic ingredients when possible**