Pineapple Teriyaki Chicken Skewers

These Pineapple Teriyaki Chicken Skewers are perfect for a Summer BBQ with friends and family.

UNDER 10 MINS

Ingredients

• 450g chicken breasts, cut into 1-inch cubes
• 1 cup pineapple chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup pineapple juice 
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• skewers (if using wooden skewers, soak them in water for at least 30 minutes before using)

Instructions

1. In a bowl, mix soy sauce, pineapple juice, brown sugar, rice vinegar, honey, garlic, and ginger.
2. Reserve 1/4 cup of the marinade for later use.
3. Add the chicken pieces to the bowl and marinate.
4. Preheat the griddle to medium-high heat.
5. Thread the marinated chicken, pineapple chunks, red and green bell pepper pieces, and red onion pieces onto the skewers, alternating between each ingredient.
6. Grill the skewers for about 8 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
7. In a small saucepan, bring the reserved 1/4 cup marinade to a boil.
8. Mix the cornstarch and water in a small bowl to create a slurry.
9. Add the slurry to the saucepan and cook for 1-2 minutes, stirring constantly until the sauce thickens.
10. Drizzle the thickened teriyaki sauce over the grilled skewers.