This was a new one for last season and since then, I’ve been messing around with my homemade teriyaki sauce. I love spicy and this one definitely has a kick. But if you don’t want spicy, omit the cayenne and red chili peppers.
Ingredients –
- 2/3 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup seasame oil
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 4 cloves garlic, minced
- 4 inches garlic, grated – I bought one of these at an Art & Wine Festival and it has been great for grating garlic and ginger!
- 3 to 4 oz. pineapple juice
- 1 tablespoon cayenne pepper
- 1 tablespoon crushed red pepper
- Green onions, chopped
Directions –
Blend or whisk all together
- Add green onions to bag
- Add cut chicken in cubes, veggies (red onion, bell peppers, mushrooms) and cubes pineapple
- Add marinade
- Marinate for a few hours or preferably over night before leaving on your camping trip. (Another fun tip, if you don’t plan to have this until the second or 3rd night of your trip, marinate a few hours and then freeze. It helps keep your ice chest cool!)
- Also another fun tool that makes coring a pineaple so easy to cut is this! One of my favorite purchases that I didn’t think I needed but now am so grateful to have
- When ready, alternate chicken, veggies and pineapple on skewers like these and place on grill. Grill for about 4 minutes on each side.
Remove, serve with some sides like the garlic bread I previously shared and enjoy!
I would love feedback! If you have tried this recipe, please rate below and/or comment!
Cooking with Campfire 