Bursting with flavor, these skewers combine juicy chicken with sweet, caramelized pineapple, all glazed in a savory, sweet teriyaki sauce. They are not just a dish; they are an experience that transports you straight to the islands.
Ingredients
Scale:
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
1 medium pineapple, peeled, cored, and cut into 1-inch cubes
1 bell pepper (red or yellow), cut into 1-inch pieces
1 red onion, cut into wedges
Skewers (wooden or metal; if using wooden, soak in water for 30 minutes prior to grilling)
Instructions
Prepare the Marinade: In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
Marinate the Chicken: Place the cubed chicken in a large resealable plastic bag or a bowl. Pour half of the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes (or up to 4 hours).
Prep the Skewers: While the chicken is marinating, prepare your vegetables and pineapple. Cut them into even-sized pieces.
Assemble the Skewers: Once marinated, thread the chicken, pineapple, bell pepper, and red onion onto the skewers, alternating ingredients.
Preheat the Grill: Heat your grill to medium-high heat, around 400°F (200°C). If using an oven, preheat to 425°F (220°C) and line a baking sheet with foil.
Grill the Skewers: Place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Glaze with Remaining Marinade: In the last few minutes of cooking, brush on the reserved marinade for extra flavor.
Serve: Remove the skewers from the grill or oven and allow them to rest for a couple of minutes before serving.
