Sticky Teriyaki Chicken Skewers

For the Teriyaki Sauce & Marinade:

• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 1/4 cup 100% pineapple juice
• 3 tablespoons olive oil
• 3 tablespoons rice vinegar
• 2 tablespoons minced garlic (approximately 4 to 6 cloves)
• 2 tablespoons minced fresh ginger
• Salt and freshly ground black pepper (to taste)
• 1 tablespoon cornstarch (mixed with 1 tablespoon water for a slurry)

For the Skewers:

• 1 pound boneless, skinless chicken breasts or thighs (cut into 1-1/2 inch chunks)
• 1 cup chopped red bell pepper (cut into 1-inch pieces)
• 1 cup cubed red onion (cut into 1-inch pieces)
• 1-1/4 cup cubed fresh pineapple (cut into 1-inch chunks)

Optional Serving Suggestions:

• Coconut-lime rice (see Note 2 for recipe)
• Toppings as desired (see Note 3 for suggestions)

1. Prepare the Teriyaki Sauce: In a small pot, whisk together the soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, salt, and pepper to taste (a quarter teaspoon of pepper is a good starting point). In a separate small bowl, combine the cornstarch and 1 tablespoon of water, whisking with a fork until smooth to create a slurry. While continuously whisking the ingredients in the pot, slowly drizzle in the cornstarch mixture. Bring the sauce to a boil and cook for about 1 to 3 minutes, or until the mixture just begins to thicken to a syrupy consistency. Remove from heat and let it cool completely. Taste the cooled sauce and add more salt if necessary to balance the flavors.
2. Marinate the Chicken: Cut the chicken breasts or thighs into uniform 1-1/2-inch pieces. Place the chicken chunks into a large plastic bag or a shallow container. Measure out 1/2 cup of the cooled teriyaki sauce and set it aside; this portion will be used for brushing onto the cooked skewers. Pour the remaining teriyaki sauce over the chicken pieces, ensuring they are fully coated. Knead the bag or stir the container to distribute the marinade evenly. Marinate the chicken in the refrigerator for at least 30 minutes, and ideally for up to 8 hours, for maximum flavor penetration.
3. Assemble and Preheat: While the chicken marinates, preheat your grill to medium-high heat, aiming for a temperature between 400–450°F (200–230°C). Clean your grill grates thoroughly and then generously oil them to prevent sticking (a paper towel drenched in oil held with tongs works well). If using wooden skewers, ensure they have been soaked in water. Begin threading the marinated chicken chunks onto the skewers, alternating with pieces of red bell pepper, red onion, and fresh pineapple. Remember to leave a tiny space between each ingredient to allow for even cooking and beautiful caramelization.
4. Grill the Skewers: Place the assembled skewers on the preheated, oiled grill grates. Grill for 8–10 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 160°F (71°C). The pineapple and vegetables should be tender with nice grill marks. Remove the skewers from the grill and immediately brush them generously with the reserved 1/2 cup of teriyaki sauce. Garnish with chopped green onions, fresh cilantro, and unsweetened coconut flakes as desired. Serve hot with lime wedges and, if desired, over a bed of coconut-lime rice (refer to Note 2 for the recipe).

Note 2: Irresistible Coconut-Lime Rice Recipe. This flavorful rice is the perfect accompaniment.

• 1 cup basmati rice (184g) (basmati works best to avoid mushiness)
• 1 can (13.5oz) full-fat coconut milk
• 1/2 cup water (101g)
• 1 large lime (yielding approximately 1 teaspoon zest and 2 tablespoons juice)

Instructions for Coconut-Lime Rice: Combine 1 cup of basmati rice, 1 can (13.5 oz) of full-fat coconut milk, 1/2 cup of water, and 1/2 teaspoon of fine sea salt (or adjust to taste) in a medium saucepan. Stir gently to combine. Place the pot over high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and allow it to simmer for 13–18 minutes, or until all the liquid has been absorbed by the rice. Remove the pot from the heat, keeping it covered, and let it stand undisturbed for another 10–15 minutes. This crucial resting period allows the rice to steam and prevents it from becoming sticky – do not rush this step! Finally, fluff the rice with a fork, then stir in the zest and juice of one large lime to incorporate.

Note 3: Optional Topping Suggestions. Elevate your skewers and rice with these fresh toppings: unsweetened toasted coconut flakes, additional fresh lime wedges, a sprinkle of fresh cilantro, or thinly sliced green onions for a pop of color and flavor.

Nutrition Note: Please be aware that the provided nutrition information is an approximation and does not include the optional coconut-lime rice or any other additional serving ingredients.

Leftovers? If you have any delicious leftovers, let them cool completely to room temperature. Carefully remove the chicken and vegetables from the skewers and place them in an airtight container or a resealable bag. Store them in the refrigerator for 3-4 days, or freeze for 2-3 months for longer preservation.

Nutrition Information (Per Serving)