~Pineapple Teriyaki Chicken Kabobs~

🍢 Pineapple Teriyaki Chicken Kabobs

🔹 Ingredients

For the Marinade (Savory Base):

For the Glaze (Sweet Finish):

• 1/2 cup pineapple juice

• 2 tbsp brown sugar

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tbsp cornstarch + 2 tbsp water (to thicken)

For the Kabobs:

• Chicken Breasts

• Fresh pineapple chunks

• Bell peppers (red, yellow, green – mix it up)

• Pearl onions (parboiled for 2–3 min if you want them tender)

• Skewers (soaked in water 30 mins if wooden)

---

🔪 Step-by-Step

1. Marinate the Chicken (2–24 hours ahead)

• Whisk together all marinade ingredients.

• Toss chicken in it and refrigerate, covered. More time = more flavor.

2. Make the Pineapple Teriyaki Glaze

• In a small saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, and sesame oil.

• Stir cornstarch + water in a small bowl, then add to the pan.

• Simmer, stirring often, until thickened and glossy (5–7 minutes).

• Set aside to cool slightly.

3. Assemble the Kabobs

• Alternate chicken, pineapple chunks, bell peppers, and pearl onions on skewers.

• Pro tip: Start and end with something sturdy (like onion or pepper) to anchor the skewer.

4. Grill Time

• Preheat grill to medium-high.

• Grill kabobs for ~10–12 minutes total, turning every few minutes.

• In the last 5 minutes, brush with the teriyaki glaze, letting it caramelize but not burn.

• Optional: Give a final brush just before serving.

---

📝 Optional Garnishes

• Sprinkle of sesame seeds

• Chopped green onions

• Lime wedges on the side

---

This recipe was generated by ChatGPT, the instructions that I gave it was: "Okay what I want to do is make chicken kabob. I want to marinate the chicken and coat them with a sweet sauce. I thought some type marinade that will compliment the sweet." And this is the recipe that it come up with!

~Slow Cooker Tropical Chicken~

~ Slow Cooker Tropical Chicken (Pureed Sauce Version) ~

Ingredients:

• 1.5 - 2 pounds boneless, skinless chicken breasts or thighs

• 1 (20-ounce) can pineapple chunks, undrained

• 2 large mangoes, peeled and cut into chunks

• Juice of 1 lime (about 2 tablespoons)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Optional Add-ins for more flavor:

• 1/4 teaspoon ground ginger

Instructions:

1. Prepare the fruit: Reserve the juice from the canned pineapple and set it aside. Divide the pineapple chunks and the mango chunks into two equal portions.

2. Make the sauce: In a blender or food processor, combine one-half of the pineapple chunks, one-half of the mango chunks, and the reserved pineapple juice. Blend until smooth.

3. Prepare the slow cooker: Place the chicken at the bottom of a 5- to 6-quart slow cooker.

4. Combine ingredients: Pour the pureed fruit mixture over the chicken. Then, add the remaining pineapple and mango chunks (the un-pureed half) the pineapple juice from the can, and the lime juice.

5. Season: Sprinkle the salt, black pepper, and any optional spices you choose over the top.

6. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is very tender.

7. Shred and serve: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the pureed sauce and fruit chunks. Serve over rice or with your favorite sides.