The sun is shining and it’s getting warmer, but the weather isn’t the only thing that’s heating up. Grilling season has arrived!
It’s a tasty time of year and we’ve got a show stopper of a recipe that friends and family will ask for again and again all summer long. Teriyaki chicken egg roll skewers!
This isn’t your typical skewer, friends. From white meat chicken to Van’s Kitchen egg rolls which are loaded with veggies, add bell peppers, onions and sweet pineapple, and you’ve got an entire Asian meal on a stick!
Our Teriyaki chicken egg roll skewers are perfect for outdoor gatherings, pool parties, or family dinners on the patio.
Cooking egg rolls on the grill may seem odd, but they actually cook quite well on a skewer nestled in between vegetables and pieces of chicken. In fact, egg rolls crisp to perfection on an open flame!
Teriyaki sauce mixed with the juice of fresh grilled pineapple makes a mouthwatering glaze that truly complements that flavor and Asian spices of our egg rolls.
If summertime could cook, it’d make our Teriyaki chicken egg roll skewers. They’re vibrant, fun to assemble, and easy to cook!
- 4 boneless skinless chicken breasts, cut into 1 inch pieces
- Van’s Kitchen Egg Rolls (4 or 5 pack), cut into 2 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1 yellow red bell pepper, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
- 1 red onion, cut into 1 inch pieces
- 2 cups fresh pineapple cut into 1 inch pieces
- Teriyaki marinade
- Marinate the chicken in Teriyaki sauce in the fridge for at least 30 minutes.
- Thread the chicken, egg rolls, peppers, red onion, and pineapple onto skewers.
- Grill for 8-10 minutes, basting with Teriyaki sauce and rotating the skewers periodically, until the chicken is cooked through.
- Remove from the grill and serve with sauce.
If you don’t have a go-to Teriyaki marinade that you absolutely love, consider making ours. A bit tangy and sweet, it’s simply the best Teriyaki sauce for skewers you will find. We’ve included the recipe below.
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup pineapple juice
- 2 garlic cloves, minced
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil and boil about 1-3 minutes as the mixture starts to thicken.
- Remove from the stove and serve.
For more recipes and ideas for easy Asian cuisine, follow Van’s Kitchen on Facebook.
