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Hawaiian Chicken Skewers
Prep:
40
minutes
mins
Cook:
15
minutes
mins
Total Time:
55
minutes
mins
Yield:
8
servings
Course:
Appetizer
Cuisine:
Japanese
Calories:
207
kcal
Author:
Jessica Gavin
Grilled Hawaiian chicken skewers loaded with pineapple chunks and vegetables. Chicken thighs get marinated in a quick homemade teriyaki sauce.
Ingredients
▢
8
skewers
▢
⅓
cup
(
80
ml
)
soy sauce
▢
¾
cup
pineapple juice
▢
6
tablespoons
(
90
ml
)
honey
▢
1
tablespoon
(
15
ml
)
rice vinegar
▢
1
tablespoon
(
15
ml
)
mirin rice wine
▢
½
teaspoon
sesame oil
▢
1
teaspoon
minced ginger
▢
1
teaspoon
minced garlic
▢
1
pound
(
454
g
)
boneless, skinless chicken thighs
,
1 ½-inch pieces
▢
1
tablespoon
(
10
g
)
cornstarch
▢
2
tablespoons
(
30
ml
)
water
▢
1
cup
(
117
g
)
red bell pepper
,
1-inch dice
▢
2
cups
(
227
g
)
pineapple chunks
,
1-inch wedges
▢
2
cups
(
227
g
)
zucchini
,
½-inch thick slices
▢
1
cup
(
114
g
)
diced red onion
,
1-inch dice
▢
1
tablespoon
(
3
g
)
green onion
,
thinly sliced
Special Equipment
Wooden Skewers
1 qt. Saucepan
Instant-Read Thermometer
Instructions
If using wooden skewers, soak in water for 30 minutes before cooking.
In a medium-sized bowl whisk together soy sauce, pineapple juice, honey, rice vinegar, mirin rice wine, sesame oil, ginger, and garlic.
Reserve ½ cup of the teriyaki sauce mixture.
In a resealable plastic bag, add diced chicken and ½ cup of the reserved teriyaki sauce mixture.
Marinate for at least 30 minutes or overnight in a refrigerator.
Add the remaining teriyaki sauce mixture to a small saucepan, should be about 1 cup.
In a small bowl mix together the cornstarch and 2 tablespoons of water to make a cornstarch slurry.
Bring the sauce to a boil over medium-high heat and cook for 1 minute.
Add the cornstarch slurry to the boiling sauce, and whisk to combine.
Continuously stir until a nice and thick sauce coats the back of a spoon, 30 to 60 seconds. Set sauce aside.
Thread marinated chicken, red bell pepper, pineapple chunks, zucchini, and red onion on the skewers.
Heat grill to medium-high.
Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill.
Once the grill is very hot, add the chicken skewers and discard the marinade.
Cook on one side uncovered for 4 minutes.
Flip over and cook another 4 minutes.
Cook on the remaining sides for 2 minutes per side, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove chicken from the grill, glaze skewers with more sauce and garnish with green onions.
Serve extra teriyaki sauce on the side and season chicken skewers with salt and pepper as desired.
Notes
Brown sugar or maple syrup can be substituted for honey.
MAKE IT GLUTEN-FREE
: Use gluten-free tamari or coconut aminos instead of soy sauce.
MAKE IT PALEO
: Use coconut aminos instead of soy sauce, maple syrup instead of honey, and 2 teaspoons arrowroot powder instead of cornstarch.
Nutrition
Calories:
207
kcal
|
Carbohydrates:
34
g
|
Protein:
12
g
|
Fat:
2
g
|
Cholesterol:
53
mg
|
Sodium:
299
mg
|
Potassium:
486
mg
|
Fiber:
2
g
|
Sugar:
30
g
|
Vitamin A:
730
IU
|
Vitamin C:
45.1
mg
|
Calcium:
40
mg
|
Iron:
1.3
mg
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