Every blog I follow has been posting fantabulous photos of Teriyaki Chicken Shish-k-bobs until finally I just cracked under pressure and cheffed them up. Oh my yum.
My pineapple was super ripe and just exploded with flavor after it was grilled. These k-bobs will be a summertime staple at our house.
If ya can’t beat ’em, join ’em. K-bobs are just k-razy good!
To keep your k-bob sticks from catching on fire while grilling and splintering while threading, soak them in water while the chicken is marinating (about 30 minutes). K-bobs are k-razy good and gorgeous!
- Prep Time : 60 minutes
- Cook Time : 15 minutes
- Yield : 7 k-bobs
- boneless, skinless chicken breasts - about 4, trimmed and diced into 1
- teriyaki sauce - for marinade
- green or red pepper - 1 or 2, cubed into 1
- fresh pineapple - 1 whole, cored and peeled and diced into 1
- Garlic Basmati Rice
- fresh garlic - 2 cloves, minced or smashed
- butter, melted - 2 Tbs
- chicken stock - 1 3/4 cups
- basmati rice - 1 cup
- Brown Sauce
- beef stock - 1 cup
- soy sauce - 1/4 cup
- sugar - 1 Tbs
- corn starch stirred into water - about 2 Tbs stirred into 1/2 cup of water
Start the k-bobs by marinating the chicken cubes in teriyaki sauce, covered, in the fridge for about 30 - 45 minutes.
Place the 7 - 8 shish-k-bob sticks in a 13 x 9 pan filled with about 1/2 inch of water. Soaking keeps them from splintering while threading and burning on the grill.
Preheat the grill and clean the grates. Core and dice fresh pineapple and clean and dice a green pepper or a red pepper into one inch chunks.
Thread the chicken, pineapple and pepper chunks onto the k-bob sticks and place them on the grill. It's a good idea to cover the pointy end of the stick with a piece of chicken to keep it from burning.
While they are grilling, melt the butter for the rice in the bottom of a medium-sized saucepan and saute the garlic until fragrant, about 30 seconds. Pour in the chicken stock and bring to a boil.
In a small saucepan, pour in the beef broth, soy sauce and sugar. Bring to a boil.
Turn the shish-k-bobs on the grill and rearrange as necessary if some are cooking quicker than others.
Back on the stove, pour the basmati rice into the chicken broth. Reduce the heat to low, cover the pot with a tight lid and set the timer for 15 minutes on the stove. Do not peek or stir the rice!!! Mix the cornstarch into the water for the brown sauce with a wire whisk.
When the beef stock/soy/sugar combo starts to boil, pour in the corn starch mixture while whisking steadily. Turn the heat down to low. If necessary, add additional soy sauce to taste.
Check the k-bobs and turn. When the rice is done, it can sit, covered, for a few minutes.
Place the rice on large platter, cover with Chicken-k-bobs and drizzle with brown sauce. Serve with extra brown sauce.