These flavorful skewers combine tender grilled chicken with a savory teriyaki marinade, making them a hit for family-friendly meals and barbecues.
Ingredients
Scale:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch wedges
1 cup pineapple chunks (fresh or canned)
Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes)
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
Instructions
In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. In a separate small bowl, mix the cornstarch and water until smooth, then add this mixture to the marinade. Stir until the marinade thickens slightly, which should take about 1-2 minutes. Reserve half of the marinade for basting later.
Place the cubed chicken in a large zip-top bag or a bowl and pour the marinade over the chicken. Make sure all pieces are well coated. Seal the bag or cover the bowl, and refrigerate for at least 30 minutes, ideally 2-4 hours for maximum flavor absorption.
Once the chicken is marinated, preheat your grill to medium-high heat (about 400°F). Thread the marinated chicken pieces onto the skewers, alternating with the bell pepper chunks, red onion wedges, and pineapple pieces.
Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally and basting with the reserved marinade. Aim for an internal temperature of 165°F.
Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve warm, garnished with sesame seeds and chopped green onions if desired.
