Tropical Teriyaki Chicken Kabobs with Pineapple

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
2 cups fresh pineapple chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
Wooden or metal skewers
For the Teriyaki Marinade and Glaze:

1/2 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 tablespoons water

Instructions

In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Reserve 1/4 cup of the marinade for glaze.
Add chicken pieces to the remaining marinade, cover, and refrigerate for at least 1 hour or overnight.
Soak wooden skewers in water for 30 minutes if using.
Chop pineapple, bell peppers, and red onion into even chunks.
Thread marinated chicken, pineapple, and vegetables onto skewers in alternating patterns.
Heat reserved marinade in a saucepan. Mix cornstarch and water to form a slurry and stir into marinade. Simmer until thickened.
Preheat grill to medium-high heat. Grill kabobs for 10–12 minutes, turning every 2–3 minutes.
Brush kabobs with thickened teriyaki glaze during the last few minutes of grilling.
Ensure chicken reaches an internal temperature of 165°F. Remove and let rest for 2–3 minutes before serving.