Hawaiian Teriyaki Chicken Skewers
These Hawaiian Teriyaki Chicken Skewers are a delicious, easy, healthy summer dinner that is as flavorful as it is colorful! Made with a simple homemade teriyaki sauce recipe, red, green, and yellow peppers, red onions, sweet grilled pineapple, and tender, juicy chicken, everybody will be happy to have these kabobs for dinner!
Servings: 6 servings
Ingredients
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup pineapple juice
- 2 cloves garlic minced
- 1/4 teaspoon ginger
- 1 Tablespoon rice vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sesame oil optional
- 1 Tablespoon sesame seeds optional
- 1 Tablespoon cornstarch
- 2 Tablespoons cold water
Skewers
- 2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch cubes
- 1 yellow bell pepper cut into 1-inch cubes
- 1 green bell pepper cut into 1-inch cubes
- 1 red onion cut into 1-inch cubes
- 2 cups fresh pineapple cut into 1-inch cubes
- Metal or wooden skewers soaked in water for 1 hour
Instructions
- Combine the soy sauce, brown sugar, pineapple juice, garlic, ginger, rice vinegar, salt, pepper, and sesame oil and seeds, if using. Whisk well, then transfer 1/2 cup to a large ziploc bag to use as a marinade.1/2 cup soy sauce, 1/2 cup brown sugar, 1/2 cup pineapple juice, 2 cloves garlic, 1/4 teaspoon ginger, 1 Tablespoon rice vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 1/2 teaspoon sesame oil, 1 Tablespoon sesame seeds
- Pour the remaining sauce into a small saucepan and heat over medium-high heat until it begins to boil. Combine the cornstarch and water in a small bowl, mixing with a fork to create a slurry, then pour into the boiling sauce, stirring and cooking for about 1 minute until thickened. Set aside to cool until ready to use.1 Tablespoon cornstarch, 2 Tablespoons cold water
- Add chicken to the bag containing the reserved marinade and let it sit in the fridge for at least 30 minutes.2 pounds boneless skinless chicken breasts
- Preheat grill to medium-high heat. Thread chicken, peppers, onion, and pineapple onto soaked skewers, then grill over direct heat for 8 to 10 minutes, turning partway through to grill evenly on both sides, until chicken is cooked through and reaches 165°F when tested with an instant read meat thermometer.1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 1 red onion, 2 cups fresh pineapple, Metal or wooden skewers
- Brush with the thickened teriyaki sauce and serve with any remaining sauce for dipping.
Notes
Adapted from The Recipe Critic.
Nutrition
Calories: 332kcal | Carbohydrates: 36g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1459mg | Potassium: 868mg | Fiber: 2g | Sugar: 28g | Vitamin A: 813IU | Vitamin C: 109mg | Calcium: 62mg | Iron: 2mg
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