You can update your YOU+ DOLE filters here to get the most tailored experience.

Easy Teriyaki Kabobs

Rate This

Total Time (minutes)
50
Difficulty
1
Servings
6-8
Ingredients
6
Total Prep Time: 25 minutes
Calories Per Serving: 280
Nutrients

Nutrition Facts

Serving Size 297g

Amount per serving
Calories 280 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 85 mg 28 %
Sodium 510 mg 21 %
Potassium 570 mg 16 %
Carbohydrate 17 g 6 %
Fiber 2 g 8 %
Sugars 13 g
Protein 33 g
Vitamin A 40 %
Vitamin C 150 %
Calcium 4 %
Iron 8 %
Thiamin 10 %
Riboflavin 10 %
Niacin 70 %
Vitamin B6 60 %
Folate 10 %
Pantothenic Acid 15 %
Phosphorus 25 %
Magnesium 10 %
Selenium 40 %
Manganese 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Grilled kabobs with a Teriyaki glaze that could work with chicken or shrimp.

Ingredients

  • 1/2 cup less sodium teriyaki sauce, plus reserve for brushing
  • 2 cups DOLE® Tropical Gold® Pineapple, cut into chunks
  • 2 tablespoons vegetable oil
  • 2 pounds chicken breast, cut into 1-inch cubes or shrimp peeled and deveined
  • 1 basket cherry tomatoes
  • 2 red or green peppers, cut into 1-1/2 inch pieces

Directions

  1. Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade.
  2. Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.
View & leave comments
Easy Teriyaki Kabobs Grilled kabobs with a Teriyaki glaze that could work with chicken or shrimp. Prep Time:25 minutes Cook time: Serves: 6-8
Nutrition facts: 280 Calories, 8 grams fat
Ingredients: 1/2 cup less sodium teriyaki sauce, plus reserve for brushing, 2 cups DOLE® Tropical Gold® Pineapple, cut into chunks, 2 tablespoons vegetable oil, 2 pounds chicken breast, cut into 1-inch cubes or shrimp peeled and deveined, 1 basket cherry tomatoes, 2 red or green peppers, cut into 1-1/2 inch pieces, Directions:Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade.Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.