Teriyaki Chicken and Pineapple Skewers with Fresh Cucumber Salad

Brochettes Teriyaki avec ananas

Juicy teriyaki chicken skewers paired with grilled pineapple for the perfect sweet and savoury BBQ combination. An easy summer recipe packed with flavour.

In collaboration with

Martin Goyette - Guide de survie pour monoparental
Martin Goyette - Guide de survie pour monoparental
Breasts Grills Salads BBQ Summertime Cocktail hour
4 Portions
1h Brining
20 min Prepping
20 min Cooking
Recipe Easy

Ingredients

  • About 20 pineapple cubes
  • 250 ml (1 cup) teriyaki sauce
  • 15 ml (1 tbsp) sesame seeds
  • 45 ml (3 tbsp) fresh cilantro, chopped

For the cucumber salad

  • 3 cucumbers, cut into pieces and lightly crushed
  • 1 green onion, finely sliced

For the dressing

  • 15 ml (3 tsp) canola oil
  • 5 ml (1 tsp) sesame oil
  • 5 ml (1 tsp) rice vinegar
  • 15 ml (1 tbsp) soy sauce
  • 10 ml (2 tsp) honey
  • 5 ml (1 tsp) sambal oelek, or more to taste
  • 5 ml (1 tsp) lime juice
  • 5 ml (1 tsp) hoisin sauce
  • 30 ml (2 tbsp) water
  • 1 garlic clove, grated, or 2.5 ml (½ tsp) garlic powder

Directions

Click the steps to erase them.

  1. Marinate the Exceldor chicken cubes in the teriyaki sauce in the refrigerator for as long as possible.
  2. Assemble the skewers by alternating two pieces of chicken with one piece of pineapple.
  3. Preheat the barbecue to 400°F (200°C). Grill the skewers for about 10 minutes. Flip them, brush with teriyaki sauce, then close the lid and continue cooking for another 10 minutes, or until the chicken is fully cooked.
  4. Once cooked, garnish with sesame seeds, chopped peanuts, and fresh cilantro.

For the cucumber salad

  1. In a large bowl, combine the cucumbers and green onion.
  2. In a separate bowl, whisk all dressing ingredients.
  3. Pour the dressing over the cucumbers and mix well to coat evenly.
  4. Refrigerate for a few minutes before serving to allow the flavors to develop.