Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 fresh pineapple, cut into chunks
- 1/4 cup soy sauce (preferably low sodium)
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- Wooden or metal skewers
- Optional garnish: sesame seeds and chopped green onions
Instructions
- Prepare the homemade teriyaki sauce by whisking together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a bowl.
- Marinate the chicken pieces in half of the sauce for at least 30 minutes in the refrigerator.
- Soak wooden skewers in water for about 30 minutes to prevent burning during grilling.
- Thread the marinated chicken, pineapple chunks, and remaining marinade onto skewers, alternating as desired.
- Preheat the grill to medium-high heat. Place the skewers on the grill and cook, turning frequently for even cooking.
- Baste with remaining teriyaki sauce during grilling for added flavor and glaze.
- Grill for approximately 10-12 minutes until chicken is cooked through and slightly charred.
- Serve hot, garnished with sesame seeds and chopped green onions if desired.
Notes
- Ensure uniform pieces of chicken for even cooking.
- Use high-quality soy sauce for richer flavor.
- Soaking wooden skewers prevents them from burning.
- Marinate for at least 30 minutes for maximum flavor.
- Maintain a clean grill to prevent sticking and ensure proper searing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 skewer (about 150g)
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg