Description

Juicy grilled chicken skewers paired with sweet pineapple, bell pepper, and onion, brushed with a sticky homemade teriyaki glaze for a tropical and savory main dish.

Ingredients

Units Scale

1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1.5-inch pieces
1 red onion, cut into chunks
Wooden or metal skewers

1/2 cup low-sodium soy sauce
1/4 cup honey or maple syrup
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tsp cornstarch + 2 tbsp water (for slurry)

Cook Mode Prevent your screen from going dark

Instructions

Soak wooden skewers in water for at least 30 minutes if using.
In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes.
Stir in the cornstarch slurry and cook until the sauce thickens. Let cool.
Thread chicken, pineapple, bell pepper, and onion alternately onto skewers.
Brush generously with the teriyaki sauce and marinate for 15–30 minutes if time allows.
Preheat grill or grill pan over medium-high heat. Lightly oil the grates.
Grill skewers for 10–12 minutes, turning occasionally and basting with extra sauce until chicken is cooked through and lightly charred.
Serve hot with extra sauce on the side and garnish with sesame seeds or scallions if desired.

Notes

Use chicken thighs for juicier results.
Can be made ahead and grilled fresh before serving.
Great served over rice or with a side of grilled vegetables.

Nutrition

Serving Size: 2 skewers
Calories: 340
Sugar: 14g
Sodium: 620mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 34g
Cholesterol: 95mg