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teriyake chicken/steak/pineapple kabobs

(1 rating)
DMatthews22 avatar
Recipe by
Danielle Matthews
@DMatthews22
Knoxville, TN

I make these during the summer and they come out great and juicy. Ive only cooked on a charcoal grill though because I think that slowcooking them with the mesquite woodchips keeps in the moisture. Its such a simple recipe that tastes sooo good! I usually serve with skewered baby red potatoes and onion seasoned with garlic butter.

(1 rating)
yield 4 -6
prep time 3 Hr
cook time 40 Min

Ingredients For teriyake chicken/steak/pineapple kabobs

  • 3 lb
    flat iron or skirt steak cut into 1 inch cubes
  • 3 lb
    chicken breast cut into 1 inch cubes
  • 2 can
    pineapple chunch, drained
  • 1 c
    mesquite wood chips, soaked and drained
  • 1 bottle
    lawry's teriyake seasoning
  • 1 pkg
    kabob sticks

How To Make teriyake chicken/steak/pineapple kabobs

  • 1
    Put beef and chicken cubes in different tupperware containers and cover with lawrys marinade. Let marinate for 3 hours. (Bottle says 30 mins but i like it to be really soaked in)
  • 2
    Start charcoal grill and soak woodchips in water while skewering your meat and pineapple.
  • 3
    When charcoal is white, drain woodchips and sprinkle on top. Place kabobs on grill and turn every 15 mins.
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