These Grilled Teriyaki Chick’n Skewers are delicious and easy to make plant-based BBQ kebabs that are right at home at a summer BBQ! Grilling season has arrived! Use the servings slider to easily adjust the amounts.
If you’re using wooden skewers, submerge them in a bowl of water for at least 30 minutes so that they don’t burn on the grill.
Defrost the chick’n by placing the strips in a small microwaveable bowl, and drizzle with water and oil. Cover the bowl with a small plate, and microwave in 30-second increments, stirring after each time, until the chick’n is just defrosted but not hot (microwave times will vary based on the power of the microwave).
Place the sauce packet in a small bowl of hot water for 3 minutes to defrost.
Thread the defrosted chick’n, pineapple, red pepper, and red onion on the skewers, alternating the chick’n and the veggies. Brush the defrosted teriyaki sauce over the chick’n pieces (you’ll brush more on while grilling so you don’t have to use it all right now).
Grill on a medium-hot grill for 6-8 minutes on each side, or until nice char marks develop. Brush on extra teriyaki sauce during grilling.
Sprinkle with chopped green onions for serving if desired.
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