Easy Hawaiian Teriyaki Chicken Kabobs

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. For the marinade, mix 1 cup of the sauce from the soy sauce, pineapple juice, sesame oil, rice vinegar, brown sugar, minced garlic and grated ginger. Reserve the remaining 1 cup for the glaze.
2. Simmer the reserved 1 cup of sauce over medium heat for 7 to 8 minutes until the garlic is tender. Mix 2 tsp cornstarch with 2 tbsp water, stir into the sauce and cook 30 seconds to 1 minute until thickened.
3. Cut the chicken into quarters or smaller chunks, and cube the pineapple, red bell pepper and red onion to a similar size.
4. Place the chicken, pineapple and pepper in a large dish, pour 1 cup of the marinade over and massage in. Cover and refrigerate for at least 30 minutes, or overnight.
5. Meanwhile, soak bamboo skewers in water.
6. Thread the chicken, pineapple, pepper and onion onto skewers, alternating, without packing the chicken too tightly.
7. Preheat the oven to 475°F (246°C) and line a large baking sheet with foil. Bake the kabobs for about 20 minutes, turning once after 10 minutes, draining liquids as they release.
8. Switch the oven to broil on high and cook 3 to 4 minutes per side, turning until they char, until the chicken reaches an internal temperature of 165°F (74°C). Brush with the glaze before serving.
9. Grilling option: preheat the grill to 600°F (315°C). Once the grates are very hot, grill with the lid closed, turning every 3 to 4 minutes, for about 16 to 18 minutes until the chicken reaches 165°F (74°C). If charring too fast, move to indirect heat on the top rack until done.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicOnionGingerBell pepperBrown sugarRed onionChicken thighPineapple