Grilled Pineapple Teriyaki Chicken Skewers

Allergens

Soy (in soy sauce), Gluten (potential depending on soy sauce used)

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger root
• 1/2 tsp red pepper flakes
• 1 pineapple, peeled, cored and cut into 1
• inch chunks

Instructions

1. In a large resealable plastic bag, combine chicken, soy sauce, brown sugar, pineapple juice, rice vinegar, garlic, ginger root, and red pepper flakes. Seal the bag and turn to coat the chicken evenly. Refrigerate for at least 2 hours, or overnight for best results.
2. Preheat an outdoor grill or grill pan to medium high heat. Thread the marinated chicken onto metal skewers, leaving a little space between each piece. Grill the skewers until cooked through, about 6 8 minutes per side.
3. Meanwhile, in a small saucepan, combine the remaining marinade and bring to a boil over medium heat. Cook for 2 minutes, then reduce the heat to low and simmer until slightly thickened.
4. Remove the skewers from the grill and brush with the prepared teriyaki glaze. Let rest for a minute before serving.
5. Thread pineapple chunks onto separate metal skewers and grill until caramelized, about 2 3 minutes per side. Serve alongside chicken skewers.

Chef’s Insight

To enhance the smoky aroma, add a few drops of liquid smoke to the marinade or grill pan.

Notes

For best results, use fresh pineapple and high-quality soy sauce.