Chicken Teriyaki and Pineapple Skewers

Name: Chicken Teriyaki and Pineapple Skewers over Cauliflower Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 450 Grams of Chicken breast; 140 Grams of Pineapple chunks; 1 Piece of Red onion; 1 Piece of Green pepper; 2 Tbsp of Olive oil; 10 Grams of Black sesame seeds; 1 Piece of Small red chilli; 6 Piece of Bamboo skewers; 40 Grams of Barbecue sauce; 10 Grams of Corn starch; 20 ML of Soy sauce; 15 ML of Rice vinegar; 15 Grams of Honey; 15 ML of Sweet soy sauce; 400 Grams of Cauliflower; 1 Tbsp of Olive oil; 1 Tsp of Salt

over Cauliflower Rice

In this recipe you'll whip up light and slightly sweet chicken skewers before serving them over cauliflower rice.

344 Reviews

Cals 267 · Prot 7 · Carbs 56 · Fat 4

Low Carb

Calorie Smart

35 min

Chicken Teriyaki and Pineapple Skewers over Cauliflower Rice

In this recipe you'll whip up light and slightly sweet chicken skewers before serving them over cauliflower rice.

344 Reviews

Cals 267 · Prot 7 · Carbs 56 · Fat 4

Low Carb

Calorie Smart

Ingredients

Skewers

Chicken breast

450 Grams

Pineapple chunks

140 Grams

Red onion

1 Piece

Green pepper

1 Piece

Olive oil

2 Tbsp

Black sesame seeds 3*

10 Grams

Small red chilli

1 Piece

Teriyaki

Bamboo skewers

6 Piece

Barbecue sauce 11*13*

40 Grams

Corn starch

10 Grams

Soy sauce 9*10*11*

20 ML

Rice vinegar

15 ML

Honey

15 Grams

Sweet soy sauce 9*10*11*14*

15 ML

Cauliflower rice

Cauliflower

400 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Allergens

*3 Sesame Seeds, *11 Gluten, *13 Mustard, *9 Soya, *10 Wheat, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1121 / 267
Fats (g)	3.5
of which saturated (g)	0.6
Carbohydrates (g)	56
of which sugars (g)	35
Fibers (g)	7.8
Proteins (g)	6.6
Salt (g)	1.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate chicken

Pre-heat the grill to high. Soak the bamboo skewers in water. Chop the chicken into bite-sized pieces. In a large bowl, combine the corn starch, barbecue sauce, both soy sauces, honey and the rice vinegar. Add the chicken, mix well and set aside.

Tip! Marinate the chicken up to 24 hours in advance.

2 Prep

Drain the pineapple. Deseed and chop the green pepper into rough chunks. Peel and chop the red onion into wedges. Finely slice the red chilli.

Tip! Carefully remove the seeds of the red chilli, if you prefer a milder flavour.

3 Thread

Thread the teriyaki chicken, pineapple chunks, red onion and peppers onto the skewers. Place them on an oiled baking tray and brush with the remaining marinade. Grill for 12 min or until cooked through and starting to char.

4 Make cauliflower rice

Meanwhile, grate the cauliflower with a box grater. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the grated cauliflower. Fry for 5-7 min until any excess moisture has evaporated and the cauliflower starts to brown. Remove from the heat and season with salt.

Tip! If you have a food processor, use it to make the cauliflower rice. Way less messy and ready in seconds.

5 Serve

Once done, brush the skewers with any leftover cooked marinade from the tray. Serve the chicken teriyaki and pineapple skewers over the cauliflower rice. Garnish with the sesame seeds and the red chilli (spicy!).

Tip! Sensitive to spice? Go easy on the chilli.

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