Fire up your grill and get ready to party! The Tesse Grill Pack is finally here. This show stopping recipe combines our amazingly indulgent Slow Roasted Garlic and everybody's favorite Teriyaki. We dare you not to love it.
What you need
8 wooden skewers (we used 6-inch)
1 ½ pounds boneless, skinless chicken thighs (about 6)
1 ripe pineapple (or 16 pineapple chunks)
1 red onion
2 tablespoons Tessemae’s Slow Roasted Garlic
½ cup Tessemae’s Teriyaki
What to do
Soak the skewers in water, at least 15 minutes. Heat your grill to medium-high.
Cut the chicken into pieces. You want the pieces to be the same size so they cook evenly, about 1 1/2 inches each. You’ll need around 24 pieces. Place in a dish and toss with the Slow Roasted Garlic and ¼ cup of the Teriyaki. Let marinate 15 minutes at room temperature, or up to one day, refrigerated.
If using a whole pineapple, use a knife to remove the top and bottom. Stand the pineapple upright and slice downward, following the curve of the fruit, to cut away the outer peel. Cut the fruit off of the center core and then cut into chunks. (You can skip all this and just buy fresh pineapple chunks too!)
Trim and quarter the red onion. Break the pieces into petals. Thread the chicken, pineapple and red onion onto skewers. (This is not a science people, the only important step is not compacting the food. You want to make sure the chicken has a little room on each side so it can cook through.) We did: chicken, onion, pineapple, chicken, onion pineapple, chicken.
Grill the skewers on one side until they are browned and release from the grill, about 4 minutes. Turn over and grill another 2 minutes. Baste with the remaining ¼ cup Teriyaki and continue cooking until the chicken is cooked through. Serve, drizzled with more Teriyaki.