La Choy Marinade Shishkebab
Transform your next barbecue night with these irresistible La Choy Marinade Shishkebabs—a perfect harmony of savory, sweet, and tangy flavors. Marinated in a tantalizing blend of La Choy soy sauce, brown sugar, garlic, and ginger, tender chicken breast pairs beautifully with vibrant bell peppers, red onions, and juicy pineapple chunks. Each skewer bursts with bold, Asian-inspired flavors and grills to perfection in just 15 minutes, making it ideal for busy weeknights or entertaining guests. Whether served over fluffy rice or alongside a crisp salad, these skewers deliver a vibrant, colorful presentation that's as appetizing as it is delicious. Perfect for summer grilling or anytime you crave a quick and flavorful meal, this shishkebab recipe will leave everyone wanting seconds.
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Recipe Information
Ingredients
- 1.5 lbs Chicken breast
- 0.5 cup La Choy soy sauce
- 2 tbsp Brown sugar
- 2 cloves Garlic cloves, minced
- 1 tsp Ground ginger
- 2 tbsp Vegetable oil
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Red onion
- 1 cup Pineapple chunks (fresh or canned, drained)
- 8 pieces Skewers (wooden or metal)
Instructions
Start by cutting the chicken breast into 1-inch cubes and set aside in a medium bowl.
In a small mixing bowl, whisk together the La Choy soy sauce, brown sugar, minced garlic, ground ginger, and vegetable oil to create the marinade.
Pour the marinade over the chicken cubes, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour or up to overnight for maximum flavor.
While the chicken marinates, prepare the vegetables. Cut the red bell pepper, green bell pepper, and red onion into 1-inch squares. Drain pineapple chunks if using canned.
If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
Once the chicken has marinated, assemble the shishkebabs by alternating chicken, bell peppers, onion, and pineapple chunks onto the skewers. Repeat until all ingredients are used.
Preheat the grill to medium heat. Lightly oil the grill grates to prevent sticking.
Grill the shishkebabs for 10-15 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The vegetables should be tender-crisp and slightly charred.
Remove the shishkebabs from the grill and let rest for 5 minutes before serving.
Serve hot and enjoy your flavorful La Choy Marinade Shishkebabs with rice or a fresh salad on the side.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 9827 mg | 427% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 55.9 g | ||
| Protein | 204.7 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3059 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
