You can brush this versatile sauce over cubed skinless, boneless chicken breasts or thighs. Or use it as a dipping sauce with spring rolls. Time: 40 minutes.<\/p>\n
Serve with grilled asparagus and mashed sweet potatoes (refrigerated pkg with butter, maple syrup and salt \u2013 sprinkled with toasted sesame seeds<\/p>\n
Ingredients<\/p>\n
Sauce:
1\/4 cup low-sodium teriyaki sauce
1 tablespoon sesame seeds, toasted<\/p>\n
Kebabs:
48 large peeled and deveined shrimp (about 1 1\/2 pounds)
32 (1-inch) pieces cubed fresh pineapple (about 3\/4 pound)
1 medium red onion, cut into 8 wedges
Cooking spray<\/p>\n
Preparation
Prepare grill.<\/p>\n
To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.<\/p>\n
To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.<\/p>\n
Yield:\u00a0 4 servings (serving size: 2 kebabs)<\/p>\n","protected":false},"excerpt":{"rendered":"
You can brush this versatile sauce over cubed skinless, boneless chicken breasts or thighs. Or use it as a dipping sauce with spring rolls. Time: 40 minutes. Serve with grilled asparagus and mashed sweet potatoes (refrigerated pkg with butter, maple syrup and salt \u2013 sprinkled with toasted sesame seeds Ingredients Sauce:1\/4 cup low-sodium teriyaki sauce1 … <\/p>\n