2 Ideas for Easy Grilled Mini Pierogy Kebabs

Prep: 40 mins

Cook: 12 mins

Difficulty: Intermediate

Servings: 4 Servings

Summertime and grilling on skewers are an age-old combo, but there are so many unique ways you can serve up your skewers beyond the classic meat and veggie combo. You can keep the trusty template — protein, veggies, and starch all charred with beautiful grill marks — but a few simple ingredients can add a little extra flair.

Ingredients

1 (12.84-ounce) package Mrs. T’s Mini Classic Cheddar Pierogies, thawed
1 1/2 pounds boneless, skinless chicken breasts (about 2 large), cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium pineapple, peeled, cored, and cut into 1-inch pieces
3/4 cup teriyaki sauce, divided
14 (10-inch) skewers, soaked in water at least 30 minutes if wooden
Vegetable oil, for the grill grates

Instructions

Place the Mrs. T’s Mini Classic Cheddar Pierogies, chicken, bell pepper, and pineapple in a large bowl or gallon zip-top bag. Pour in 1/2 cup of the teriyaki sauce and shake or toss to coat. Seal the bag if using and set aside at room temperature for 30 minutes. Meanwhile, heat an outdoor grill for medium-high, direct heat.
Thread 2 pieces each of the pierogies, chicken, bell pepper, and pineapple onto the skewers, alternating them, leaving 1/4-inch space between each piece. Place the skewers on a baking sheet. Discard the marinade in the bowl.
Scrape the grill grates clean if needed, then oil them. Place the skewers on the grill and brush with some of the remaining 1/4 cup teriyaki sauce. Cover and grill until grill marks form on the chicken and pierogies, about 6 minutes. Uncover, flip the skewers, and brush with more sauce. Cover and grill until the chicken and pierogies are cooked through, about 6 minutes more. Serve immediately.