Teriyaki Chicken and Pineapple Yakitori

Yields:
5
Prep Time:
15 mins
Total Time:
40 mins
Yakety yak!
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Ingredients
For the Skewers
- 6 boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 pineapple, cut into 1" pieces
- 3 green onions, cut into 1" pieces
- kosher salt
- Freshly ground black pepper
- Steamed white rice, for serving
- Toasted sesame seeds, for garnish
For The Teriyaki Sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tsp. cornstarch
- 4 Tbsp. honey
- 2 Tbsp. pineapple juice
- 2 Tbsp. rice wine vinegar
- 2 cloves garlic, minced
Directions
- Step 1Preheat grill to 375º. Spear chicken, pineapple, and green onion pieces onto each skewer, switching off between ingredients until each skewer is filled. Season with salt and pepper and set aside.
- Step 2Make the teriyaki sauce: Add all ingredients to a saucepan and whisk together. Place mixture over medium heat and simmer until mixture has thickened enough to coat the back of a spoon, about 10 minutes.
- Step 3Grill each skewer until chicken has just cooked through, 5 to 6 minutes per side. Brush skewers with teriyaki sauce on both sides and grill 30 seconds more.
- Step 4Place skewers over steamed rice and top with sesame seeds. Serve with more sauce on the side, if desired.
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