eCook Meal
Neil Ellis’ Teriyaki Chicken Kebabs
with a pineapple salsa
A tasty, tropical-inspired chicken & rice dish – with a few exciting twists, Chef! To make sure this meal pairs perfectly with the recommended Neil Ellis wine, we’ve included a sweet pineapple & piquante pepper salsa, which is scattered over golden rows of chicken thigh kebabs glistening with a honey teriyaki sauce. Served on a generous bed of coconut cream-infused jasmine rice.
Serving guide
Choose your portion size.
COCONUT RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam for 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
Chicken
In a bowl, combine the garlic, ginger, and sweet teriyaki sauce. Set aside. Pat the Chicken kebabs dry with paper towel and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, baste with the garlic mixture. Remove from the pan with any pan juices.
SALSA
In a bowl, combine the orange juice with a drizzle of olive oil. Mix to emulsify and add the pineapple, peppers, spring onion (to taste), and ½ of the coriander. Season.
TIME TO DINE
Bowl up the rice, top with the Chicken kebabs, scatter over the salsa, and garnish with the remaining coriander. Dig in, Chef!
Jasmine Rice - 100ml
Coconut Cream - 100ml
Garlic Clove - 1
Fresh Ginger - 10g
Sweet Teriyaki Sauce - 30ml
Chicken Thigh Kebabs - 150g
Orange Juice - 15ml
Tinned Pineapple Rings - 2
Piquanté Peppers - 20g
Spring Onion - 1
Fresh Coriander - 3g
COCONUT RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam for 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
Chicken
In a bowl, combine the garlic, ginger, and sweet teriyaki sauce. Set aside. Pat the Chicken kebabs dry with paper towel and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, baste with the garlic mixture. Remove from the pan with any pan juices.
SALSA
In a bowl, combine the orange juice with a drizzle of olive oil. Mix to emulsify and add the pineapple, peppers, spring onion (to taste), and ½ of the coriander. Season.
TIME TO DINE
Bowl up the rice, top with the Chicken kebabs, scatter over the salsa, and garnish with the remaining coriander. Dig in, Chef!
Jasmine Rice - 200ml
Coconut Cream - 200ml
Garlic Clove - 1
Fresh Ginger - 20g
Sweet Teriyaki Sauce - 60ml
Chicken Thigh Kebabs - 300g
Orange Juice - 30ml
Tinned Pineapple Rings - 4
Piquanté Peppers - 40g
Spring Onion - 1
Fresh Coriander - 5g
COCONUT RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam for 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
Chicken
In a bowl, combine the garlic, ginger, and sweet teriyaki sauce. Set aside. Pat the Chicken kebabs dry with paper towel and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, baste with the garlic mixture. Remove from the pan with any pan juices.
SALSA
In a bowl, combine the orange juice with a drizzle of olive oil. Mix to emulsify and add the pineapple, peppers, spring onion (to taste), and ½ of the coriander. Season.
TIME TO DINE
Bowl up the rice, top with the Chicken kebabs, scatter over the salsa, and garnish with the remaining coriander. Dig in, Chef!
Jasmine Rice - 300ml
Coconut Cream - 300ml
Garlic Cloves - 2
Fresh Ginger - 30g
Sweet Teriyaki Sauce - 90ml
Chicken Thigh Kebabs - 450g
Orange Juice - 45ml
Tinned Pineapple Rings - 6
Piquanté Peppers - 60g
Spring Onions - 2
Fresh Coriander - 8g
COCONUT RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam for 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
Chicken
In a bowl, combine the garlic, ginger, and sweet teriyaki sauce. Set aside. Pat the Chicken kebabs dry with paper towel and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, baste with the garlic mixture. Remove from the pan with any pan juices.
SALSA
In a bowl, combine the orange juice with a drizzle of olive oil. Mix to emulsify and add the pineapple, peppers, spring onion (to taste), and ½ of the coriander. Season.
TIME TO DINE
Bowl up the rice, top with the Chicken kebabs, scatter over the salsa, and garnish with the remaining coriander. Dig in, Chef!
Jasmine Rice - 400ml
Coconut Cream - 400ml
Garlic Cloves - 2
Fresh Ginger - 40g
Sweet Teriyaki Sauce - 120ml
Chicken Thigh Kebabs - 600g
Orange Juice - 60ml
Tinned Pineapple Rings - 8
Piquanté Peppers - 80g
Spring Onions - 2
Fresh Coriander - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R283.33
for 4 servings · R70.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Orange Juice needs 60 ml100 % Freshly Squeezed Orange Juice 1 L 1 L at R68.99 · 6% of packR4.14
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Chicken Thigh Kebabs needs 600 gAsian Zing™ BBQ Marinated Chicken Thigh Kebabs 1.1 kg 1.1 kg at R249.99 · 55% of packR136.36
Not in the Woolies basket — source these elsewhere:
- Sweet Teriyaki Sauce
- Tinned Pineapple Rings
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Neil Ellis’ Teriyaki Chicken Kebabs?
The preparation time for Neil Ellis’ Teriyaki Chicken Kebabs with a pineapple salsa is between 20 and 25 minutes.
What is the total time required to make Neil Ellis’ Teriyaki Chicken Kebabs with a pineapple salsa?
The total time required to make Neil Ellis’ Teriyaki Chicken Kebabs with a pineapple salsa is between 20 and 25 minutes.
How many servings does Neil Ellis’ Teriyaki Chicken Kebabs provide?
4 servings
What are the main ingredients in Neil Ellis’ Teriyaki Chicken Kebabs?
Chicken Thigh Kebabs, Coconut Cream, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Orange Juice, Piquanté Peppers, Spring Onion, Spring Onions, Sweet Teriyaki Sauce, Tinned Pineapple Rings
What is the nutritional information of Neil Ellis’ Teriyaki Chicken Kebabs?
Calories: 957, Carbs: 114 grams, Fat: grams, Protein: 40.8 grams, Sugar: 35.3 grams, Salt: 1374 grams
How do I prepare Neil Ellis’ Teriyaki Chicken Kebabs?
CHICKEN: In a bowl, combine the garlic, ginger, and sweet teriyaki sauce. Set aside. Pat the chicken kebabs dry with paper towel and season. Place a pan over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, baste with the garlic mixture. Remove from the pan with any pan juices. TIME TO DINE: Bowl up the rice, top with the chicken kebabs, scatter over the salsa, and garnish with the remaining coriander. Dig in, Chef! SALSA: In a bowl, combine the orange juice with a drizzle of olive oil. Mix to emulsify and add the pineapple, peppers, spring onion (to taste), and ½ of the coriander. Season. COCONUT RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam for 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
What should be prepared from my kitchen to make Neil Ellis’ Teriyaki Chicken Kebabs?
Chicken Thigh Kebabs, Coconut Cream, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Orange Juice, Piquanté Peppers, Spring Onion, Spring Onions, Sweet Teriyaki Sauce, Tinned Pineapple Rings
How many calories does Neil Ellis’ Teriyaki Chicken Kebabs have?
957 calories
How much fat content does Neil Ellis’ Teriyaki Chicken Kebabs have?
grams