Hubby, Kiddo and I are an unusual family. We live together, play together and up until recently even worked together. Yep, for years we all worked for the same party and event rental company. Together we have been involved in the behind the scenes productions of high-end events from celebrity weddings to red carpet affairs, from Grand Prix racing to soccer matches and everything in between. While my guys are still working in the event industry, I am now retired.
You would think being at home would make cooking for my family a snap. It doesn’t. The biggest issue when it comes to getting dinner on the table is not what but when. Events are seasonal. There are lows and highs, busy seasons and lulls in the madness. When things get crazy, or if an event starts to go sideways, my guys might need to put in a late night. During the busy season, I try to avoid meals that would require hours of cooking. It’s one thing to make crock pot suppers that can simmer until my guys are home. It’s another to make a roast and then try to hold it in the oven until Lord only knows when.
Prepackaged, precooked foods are convenient, but not necessarily the greatest in flavor. However; with a little “doctoring” you can serve foods that seem to be made from scratch both in appearance and flavor. It’s important when using packaged foods, to get good quality ingredients from the start and go from there.
Aidells Pineapple Teriyaki Chicken Meatball are a great start to a tropical supper. These can be found in small packages in the refrigerated section of most grocery stores, although they are a bit pricey. I prefer the large packages sold at places like Costco. They freeze well, so you can stock up and have them on hand when you’re ready. Aidells has done most of the work for you, infusing hormone-free ground chicken meat with ginger, soy and real pineapple. These are good size meatballs, so four or five on a skewer with some grilled veggies will fill you up.
We like the sweetness of Teriyaki. Since this recipe is to be cooked on a grill, a thin Teriyaki sauce simply won’t do. You’ll want to get a nice, thick baste and glaze sauce. Kikomans makes a nice, thick glaze that is perfect for this recipe.
Fresh ingredients are key. Using fresh pineapple will make all the difference in the world when it comes to your finished kabob. I’ve used the already sliced pineapple found in the produce section. It is convenient, I’ll give you that much. But it’s not as sweet and delicious as a pineapple you cut into chunks yourself. A whole pineapple will give you more chunks than you’ll need, so it’s okay to nibble as you go.
Color is also important. While this recipe can be made using only one color of bell pepper, it’s more attractive to use several. My favorites are the orange variety. Besides bringing more color to the kabob, they also bring another layer of sweetness.
Whenever I make these kabobs, I like to serve them over a bed of steamed rice. Pour a little of the glaze over the finished kabobs and everything will have that wonderful, tropical flavor.
Aidells Pineapple Teriyaki Chicken Meatball Kabobs
1 Package Aidells Chicken Meatballs with Teriyaki & Pineapples
1 Pineapple, cut into Chunks
1 Green Bell Pepper
1 Orange Bell Pepper
1 Red Onion
1 Bottle Kikomans Teriyaki Glaze
6-8 Bamboo Skewers
Soak bamboo skewers for 20 minutes to prevent them from burning.
While skewers are soaking, core and chop bell peppers into chunks. Peel and cut red onion into chunks. Set these aside separately until ready to assemble.
Cut the top and end from the pineapple, then cut the pineapple in half. Stand the pineapple halve upright, then cut again, creating two long slices. Remove the hard center core, then run the knife between the fruit and the outer “shell”. Once that is done, simply chop into chunks. Place chunks of fresh pineapple into a bowl with as much of their natural juices as possible. Set aside until ready to assemble.
(Pioneer Woman has a wonderful photo tutorial demonstrating How to Cut Up a Pineapple at http://thepioneerwoman.com/cooking/how-tocut-up-a-pineapple/).
Thread meatballs, pineapple chunks, bell pepper chunks and red onion chunks onto bamboo skewers. Brush kabobs lightly with Teriyaki Glaze. Set aside until ready to cook.
Heat grill to medium heat.
Grill kabobs until meatballs are heated through and vegetables are nicely blistered, about 10-15 minutes. Turn and brush with additional Teriyaki sauce as needed. Continue to grill another 5 minutes.
Serve over a bed of sticky rice drizzled with Teriyaki glaze.