-1 lb ground chicken (again, I recommend the at-home version)
-1 pineapple, cored and cut into 1-inch cubes
-1 carrot, shredded
-1/2 cups panko bread crumbs
-1 egg
-1/4 cups teriyaki sauce plus more for dipping
-1 red onion, cut into 1-inch cubes
-1 clove garlic, minced
-1/2 red onion, shredded
-salt and pepper to taste
-other optional veggies: peppers, zucchini, squash

1.    Mix together the ground chicken, bread crumbs, teriyaki sauce, carrot, onion, garlic, egg, and salt and pepper.  Make mini meatballs by forming 1 Tbsp scoops into balls and place on a baking sheet.
2.    Refrigerate while you turn on the grill to medium heat and assemble the remaining items for the skewers.  As a side note you don’t have to make skewers, but I found that this is the best way to get the grill marks and the grill flavor (both very important) on the meatballs!
3.    Thread each skewer with a chunk of pineapple, a chunk of red onion, other optional veggies (if you choose) and one meatball, then repeat.  Spray the grill carefully with nonstick spray or brush with olive oil.
4.    Gently place each skewer on the grill.  Grill for about 5 minutes on each side until the center of the meatballs are done (you can test one to make sure) and the grill marks are beautifully charred.  Remove from heat and serve with rice and extra dipping sauce!


Recipe By: Door to Door Organics