In my city of Seattle, Washington… we love teriyaki. In fact, in 2010, someone counted over 83 restaurants in the city with “teriyaki” in their name.
Who knows how many there are now — and I’m not counting!
But that tagged the city’s signature cuisine as teriyaki. Even causing the New York Times to write, “In Seattle, teriyaki is omnipresent, the closest this city comes to a Chicago dog.”
Today, in 2016, I think the city’s cuisine is more varied, eclectic and diversified. I tend to want to describe us in terms of, well… Starbucks. Smile.
However, teriyaki in our house ranks right up there with pizza and burgers by the younger set. Here is a great recipe that is super easy with ingredients you probably already have in your pantry.
1⁄3 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon seasoning salt
1 lbs boneless skinless chicken breast, cut into 32 1-inch pieces
8 1-inch pineapple chunks
12 fresh mushrooms (whole)
1 small zucchini, cut into 8 1-inch pieces
1 large green pepper, cut into pieces
1 large onion, cut into wedges
12 cherry tomatoes
Combine all marinade ingredients in large, resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13×9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight. Refrigerate remaining marinade.
Drain meat, discarding marinade. On metal or soaked wooden skewers, alternate meat, pineapple, mushrooms, zucchini, green pepper, onion, and tomatoes.
Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade until chicken reaches at least 175°F. or until juices run clear when pierced with a fork (15 to 20 minutes).
What You Need