Slow Cooker Teriyaki Pork Tenderloin
This well-balanced sweet and spicy teriyaki pork tenderloin is super-easy and is mild enough for young kids to enjoy. Adjust the spice level with more hot peppers to taste.
Read MoreHot Honey Chicken & Pineapple Kebabs
Drescription
These grilled chicken kebabs are sweet and hot thanks to hot honey, juicy chunks of pineapple and the grill itself, which caramelizes the bell peppers, onion and chicken pieces to smoky perfection. Because the glaze (and the pineapple) are sweet, the kebabs may burn if left in one spot for too long. Be sure to move them from any hot spots on the grill and brush on the glaze in only the last couple of minutes on the grill.
Ingredients
- 2 cups fresh pineapple chunks (1-inch), divided
- 1 1/2 tablespoons hot honey, plus more for garnish
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 medium clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon salt, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 medium sweet onions, cut into 8 wedges each
- 2 small multicolored bell peppers, cut into 1-inch pieces
- chopped fresh cilantro for garnish (optional)
- sesame seeds for garnish (optional)
Directions
- Place 2 tablespoons (about 2 chunks) pineapple on a cutting board and finely chop. Drag the flat side of a large knife back and forth over the chopped pineapple to form a paste. Transfer to a medium bowl; add hot honey, soy sauce, garlic, ginger, sesame oil and 1/8 teaspoon salt; whisk to combine. Transfer 1 tablespoon of the mixture to a small bowl and set aside.
- Preheat grill to medium-high heat (400°F to 450°F). Thread chicken, onion wedges, bell pepper pieces and the remaining pineapple chunks onto 8 (12-inch) metal skewers.
- Place the kebabs on oiled grates; grill, uncovered, turning occasionally and repositioning as needed to avoid hot spots and brushing with remaining hot honey mixture during final 2 minutes of cook time, until slightly charred and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 12 minutes.
- Transfer the kebabs to a platter; brush with the reserved 1 tablespoon hot honey mixture and sprinkle with the remaining 1/8 teaspoon salt. Garnish with cilantro, sesame seeds and/or additional hot honey, if desired.
