Hawaiian Teriyaki Chicken Skewers
Enjoy a taste of the tropics with these juicy chicken skewers, filled with colorful veggies and sweet pineapple, all coated in a rich teriyaki sauce.
Ingredients
For the Marinade
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup pineapple juice can substitute with orange juice
- 2 cloves minced garlic
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon water
- 1 tablespoon cornstarch
For the Skewers
- 4 cubed boneless skinless chicken breasts (1-inch cubes)
- 1 cubed red bell pepper (1-inch cubes)
- 1 cubed yellow bell pepper (1-inch cubes)
- 1 cubed green bell pepper (1-inch cubes)
- 1 cubed red onion (1-inch cubes)
- 2 cups cubed fresh pineapple (1-inch cubes)
- to taste Green onions (for garnish)
Instructions
Preparation
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, minced garlic, pepper, and salt over medium-high heat.
- In a separate small bowl, mix the water and cornstarch until smooth. Slowly whisk this mixture into the sauce in the saucepan.
- Bring the sauce to a gentle boil and cook for about 1-3 minutes until it starts to thicken. Remove from heat and set aside ¼ cup of the sauce for later use.
- Combine the remaining sauce and cubed chicken in a sealable container. Let it marinate in the fridge for about 30 minutes.
Grilling
- After marinating, thread the chicken along with red, yellow, and green bell peppers, red onion, and fresh pineapple onto skewers.
- Grill the skewers for 8-10 minutes until the chicken is fully cooked.
- Once done, brush the skewers with the reserved sauce and garnish with chopped green onions if desired.
Notes
Soak your wooden skewers in water for about 30 minutes before grilling to prevent them from burning. Cut your vegetables in uniform sizes for even cooking. Feel free to adjust the marinade to your taste by adding more pineapple juice for sweetness or more soy sauce for saltiness.