Street Food Lunch: Tropical Teriyaki Skewers
Discover the perfect street food lunch recipe with this twist on a classic Tropical Teriyaki Skewers, combining succulent chicken and pineapple in a zesty teriyaki sauce.
Allergens
Soy (teriyaki sauce), Wheat (homemade teriyaki sauce)
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups fresh pineapple chunks
- 1 cup teriyaki sauce (store
- bought or homemade)
- Wooden skewers, soaked in water for at least 30 minutes
Instructions
- Cut the chicken into 1 inch cubes.
- Thread the chicken and pineapple chunks onto the soaked wooden skewers, alternating between the two ingredients.
- Preheat a grill or grill pan to medium high heat.
- Brush the teriyaki sauce generously onto both sides of the skewers.
- Grill the skewers for 6 8 minutes, turning occasionally and brushing with additional sauce until cooked through and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat and let rest for a minute before serving.
Chef’s Insight
To add a smoky flavor, try adding a touch of smoked paprika to the teriyaki sauce.
Notes
Adjust the heat of the teriyaki sauce to your preference by adding more or less chili flakes.