Chicken Teriyaki and Pineapple Skewers
with Jasmine Rice
Savor the perfect blend of sweet and savory with these juicy grilled Chicken Teriyaki and Pineapple Skewers, paired with fluffy Jasmine Rice — a tropical treat for your taste buds!
Cals 737 · Prot 57 · Carbs 127 · Fat 5
Tips for Kids
Family Friendly
40 min
Savor the perfect blend of sweet and savory with these juicy grilled Chicken Teriyaki and Pineapple Skewers, paired with fluffy Jasmine Rice — a tropical treat for your taste buds!
Cals 737 · Prot 57 · Carbs 127 · Fat 5
Tips for Kids
Family Friendly
Ingredients
Chicken skewers
Chicken breast
400 Grams
Bamboo skewers
6 Piece
Barbecue sauce
11*13*
40 Grams
Soy sauce
9*10*11*
20 ML
Sweet soy sauce
9*10*11*14*
15 ML
Honey
15 Grams
Rice vinegar
15 ML
Pineapple chunks
140 Grams
Green pepper
1 Piece
Red onion
1 Piece
Small red chilli
1 Piece
Black sesame seeds
3*
5 Grams
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Teriyaki sauce
Teriyaki sauce
8*9*10*
40 ML
Rice vinegar
15 ML
Corn starch
10 Grams
Water
50 ML
Allergens
*11 Gluten, *13 Mustard, *9 Soya, *10 Wheat, *14 Sulphur Dioxide, *3 Sesame Seeds, *8 Molluscs
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) | 3070 / 737 |
| Fats (g) | 5.1 |
| of which saturated (g) | 1 |
| Carbohydrates (g) | 127 |
| of which sugars (g) | 39.8 |
| Fibers (g) | 5 |
| Proteins (g) | 56.8 |
| Salt (g) | 4 |
*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 oven to 200C/180C fan.
- Soak the bamboo skewers in water.
- Chop the chicken into bite-sized pieces.
- In a large bowl, combine the barbecue sauce, soy sauce, sweet soy sauce, honey and one packet of rice vinegar (reserving the other for the Teriyaki Sauce in Step 5).
- Add the chicken, mix well and set aside.
Tip! If cooking for kids, set aside a portion of chicken and keep them plain.
2 Prep
- Meanwhile, drain the pineapple juice into a bowl (you will use it in Step 5 for the Teriyaki Sauce).
- Deseed and chop the green pepper into rough chunks.
- Peel and chop the red onion into wedges.
- Finely slice the red chilli (spicy!).
Tip! Sensitive to spice? Deseed the red chilli, or use only a small amount.
3 Make skewers
- Thread the marinated chicken, pineapple chunks, red onion and peppers onto the skewers.
- Place them on an oiled baking tray.
- Grill for 15-18 min or until the chicken is cooked through.
- If desired, turn your broiler on high for 2-3 min to char slightly.
Tip! If cooking for kids, thread the plain pieces of chicken, pineapple chunks, red onion and peppers. Don't brush the marinade on them if not preferred.
4 Boil rice
- Meanwhile, rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until rice is tender.
- Remove from the heat and keep covered until serving.
5 Make teriyaki glaze
- In a pot or saucepan, combine the reserved pineapple juice, teriyaki sauce, rice vinegar, 0.5 tsp of corn starch, measured water, and any leftover chicken marinade.
- Bring to a boil and whisk for 2 min until thickened.
- Remove from the heat.
6 Serve
- Serve the Chicken Teriyaki and Pineapple Skewers over the Jasmine Rice.
- Drizzle over the teriyaki glaze.
- Garnish with the sesame seeds and the red chilli (spicy!).
Tip! If cooking for kids, serve the rice, vegetables and chicken separately. Serve the sesame seeds on the side as 'sprinkles'.
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