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Recipe Summary

prep:
20 mins
marinate:
30 mins to 1 hr
cook:
5 mins
grill:
8 mins
Servings:
6
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Ingredients

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Directions

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  • In a small bowl, combine teriyaki sauce, vinegar, oil, fish sauce, sriracha, 1 tablespoon of the brown sugar and the grated ginger. Combine in a resealable plastic bag with chicken pieces and shrimp. Marinate in the refrigerator at least 30 minutes to 1 hour.

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  • Heat grill to medium-high heat. Thread a piece of chicken, a shrimp and a pineapple chunk onto a skewer. Repeat, reserving marinade.

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  • Transfer reserved marinade to a small saucepan. Add remaining 2 tablespoons brown sugar and the cornstarch. Bring to a boil. Reduce heat and cook 5 minutes.

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  • Lightly oil grill grate. Grill skewers for 3 to 4 minutes. Flip over and grill 3 to 4 minutes more or until chicken and shrimp are cooked. Place on a platter and drizzle with some of the cooked marinade. Serve extra alongside.

Nutrition Facts

265 calories; total fat 9g; saturated fat 1g; cholesterol 130mg; sodium 820mg; carbohydrates 16g; fiber 1g; protein 30g.

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