Teriyaki Chicken Kabobs with Grilled Bok Choy

By cindygwest

Brush the teriyaki sauce on the chicken toward the end of grilling so it stays bright and sweet rather than burning and turning bitter.

Ingredients

• 4 heads baby bok choy ( 4 ounces each), halved
• 1 T. vegetable oil
• 1 1/2 pounds chicken breasts, trimmed and cut into 1-inch pieces
• 1/2 pineapple peeled, cored, and cut into 1 inch pieces
• 1/2 red onion, but into 1-inch pieces
• 1/2 cup teriyaki sauce
• 2 t. toasted sesame seeds

Details

Servings 4

Preparation

Step 1

1. Toss bok choy, oil, 1/2 t. salt and 1/4 t. pepper together in bowl. Cover and microwave until begging to soften, about 5 minutes
2. Thread 1 chicken piece, then 1 pineapple piece, then 1 onion piece onto each of 8 12-inch metal skewers. Repeat pattern 2 more times on each skewer. Season all over with salt and pepper.
3. Grill bok choy and kebabs over hot fire until bok choy is char-streaked and tender and chicken registers 160 degrees, about 10 minutes, flipping halfway through cooking. Brush 1/4 cup teriyaki sauce onto kebabs and continue to cook until lightly charred, about 2 minutes longer. Transfer kebabs and bok choy to platter, brush chicken with remaining 1/4 cup sauce, and sprinkle with sesame seeds.