FAST
Glazed teriyaki chicken, colorful bell peppers, sweet pineapple chunks, and mushrooms make these easy kebabs colorful and sweet to eat. This recipe is easily adaptable based on your personal preferences—onion, beef, shrimp, or cherry tomatoes all taste great on a skewer!
MAKES 4 KEBABS
PREP TIME: 10 minutes
COOK TIME: 9 to 10 minutes
ROAST: 380°F
For the glaze
⅓ cup honey
⅓ cup teriyaki sauce
½ teaspoon salt
½ teaspoon ground black pepper
For the kebabs
1 bell pepper, any color, chopped
6 small cremini mushrooms, cut in half
½ cup pineapple chunks
4 boneless, skinless chicken thighs
Olive oil spray
¼ teaspoon sesame seeds
To make the glaze
In a small bowl, combine the honey, teriyaki sauce, salt, and pepper. Mix well and set aside.
To make the kebabs
1 . Put the pepper, mushrooms, and pineapple each in its own small bowl.
2 . Slice the chicken into cubes or strips.
3 . Using metal skewers meant for an air fryer, assemble the kebabs by alternating colors and ingredients until each skewer is full.
4 . Place in the air fryer basket, and spray with olive oil.
5 . Roast for 8 minutes, or until the chicken has reached an internal temperature of 180°F and any juices run clear.
6 . Brush the teriyaki glaze over the cooked kebabs and roast for another 1 to 2 minutes, or until the sauce is sticky and caramelized.
7 . Sprinkle with the sesame seeds before serving.
Air fryer tip: Watch the ingredients to make sure the thinner pieces aren’t burning while the thicker ingredients are still cooking through. A good way to make sure everything cooks at the same pace is to cut all of the ingredients to about the same size.
PER SERVING (2 KEBABS): Calories: 544; Total fat: 11g; Saturated fat: 2g; Cholesterol: 190mg; Sodium: 2,629mg; Carbohydrates: 67g; Fiber: 2g; Protein: 50g