grilled teriyaki chick'n skewers

grilled teriyaki chick’n skewers

yield: serves 3-4

grilled teriyaki chick’n skewers

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teriyaki chick'n skewers:

  • 1 pkg gardein teriyaki chick'n strips
  • 1 tbsp olive oil
  • 1 1/2 cup pineapple, cut to approximately same thickness as chick’n strips
  • 2 green onions, sliced *optional
  • 1/4 cup chopped cilantro *optional
  • 1 tbspsesame seeds *optional

asian slaw:

  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1/4 cup green onion, chopped
  • 1/4 cup chopped cilantro
  • 1 tbsp sesame seeds
  • 1 clove garlic- minced
  • 1 lime – juiced
  • 1/4 tsp lime zest
  • 1 tbspsoy sauce
  • 1 tbsprice vinegar
  • 1 tbspagave
  • 2 tbspolive oil
  • 1 tbspsesame oil

grilled teriyaki chick’n skewers


Teriyaki chick’n skewers:
Pre-heat grill or grill pan. Thaw chick’n strips for a few minutes, just until soft enough to insert skewer without it cracking. Cut each strip in half, then alternate chick’n and pineapple until skewers are all full. Brush or spray with olive oil and grill each side for 2-3 minutes. Drizzle Teriyaki sauce ( included with Gardein ) over chick’n and pineapple, top with optional garnish and serve immediately.

Asian slaw:
Combine all salad ingredients in a large bowl. In a small bowl, combine all dressing ingredients and whisk until combined. Pour dressing over salad mixture, stir and allow to stand for 15 minutes. Top with sesame seeds and serve.

***This recipe was created by our friend, The Sunny Vegan!