Homestyle One-Pot Chicken Casserole
Tender chicken, chunky vegetables, and a rich thyme gravy cooked together in one comforting pot.
Beef Teriyaki Kebabs with Pineapple and Vegetables
Pan4
These teriyaki kebabs pair tender marinated beef with caramelised pineapple, peppers, and onion. The sweet-savoury glaze catches on the grill for smoky, sticky edges.
Great for weekend cooking, they work beautifully with steamed rice or a crisp salad.
Ingredients
- 1 tbsp Ginger grated
- 2 Bell Pepper chunked
- 2 cloves Garlic minced
- 1 large Red Onion chunked
- 300 g Pineapple chunks
- 1 tsp Sesame Oil
- 120 ml Teriyaki Sauce
- Rice optional, to serve
- 600 g Beef cut into cubes
Method
20m15m35m
- In a bowl, mix teriyaki sauce with minced garlic, grated ginger, and a hint of sesame oil to create the marinade.
- Cut beef into cubes and marinate in the sauce for at least 1 hour, preferably overnight.
- Chop pineapple, bell peppers, and red onion into chunks suitable for skewering.
- Skewer the marinated beef, pineapple, peppers, and onion alternately on metal or soaked wooden skewers.
- Preheat the grill to medium-high heat.
- Grill the kebabs, turning occasionally, until the beef is cooked to your liking, about 10-15 minutes.
- Serve the kebabs hot, optionally with a side of rice or salad.
Notes
Soak wooden skewers in water for at least 20 minutes before grilling.
Reserve a little marinade (before adding raw beef) to brush over while grilling.
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