Go Back

What to Make for Dinner: Chicken Teriyaki Pineapple Skewers

Short cut Chicken Teriyaki Pineapple Skewers served over soba noodles with snow peas and sweet peppers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Kraft Recipe Makers Asian Fish Tacos meal starter it
  • 1 lb boneless skinless chicken cut into 1-inch cubes
  • 1 cup resh pineapple chunks
  • 1 12 oz box soba noodles
  • 1 1/2 cups snow peas ends trimmed
  • 1 cup sweet peppers
  • 1/2 cup red cabbage thinly sliced

Method
 

  1. Place chicken and ginger sauce from Kraft Recipe Maker kit in bowl and let marinade for 30 minutes.
  2. Skewer chicken and pineapple on bamboo skewers, alternating ingredients. Cook skewers on hot grill, approximately 4 minutes on each side or until chicken is cooked through. While the skewers are cooking, add your sweet peppers to the grill, turning them over when the chicken is turned, and removing them from the grill with the chicken. Slice cooked peppers into strips.
  3. Meanwhile, boil soba noodles in a medium to large sized pot until noodles are al dente. Add in the snow peas and cook for another 4 minutes. The snow peas should be cooked, but still crisp at this point. Drain the snow peas and soba noodles and quickly rinse with cold water. Place noodles and peas back into the pot, and add the grilled and sliced sweet peppers--you could use a clean bowl for this part but I say why dirty another dish? Pour the creamy teriyaki sauce from the Kraft Recipe Maker kit over the noodles and peas and toss until all the ingredients are coated.
  4. When serving, dish out noodles with veggies into a bowl and add the pineapple chicken skewers on top.