Recipe Background
There's something enduringly simple about Tasty Teriyaki Skewers. It doesn't need to do anything fancy to make your taste buds dance and sing. All it needs is sweet, sticky, umami-packed teriyaki sauce coating juicy grilled chicken served alongside bright bell peppers and tangy pineapple (in skewer form). Everything is grilled for maximum flavor and then voilà! Tasty Teriyaki Skewers arrive! Dinner is served, and every taste bud on your tongue is going to love it!
There's something enduringly simple about Tasty Teriyaki Skewers. It doesn't need to do anything fancy to make your taste buds dance and sing. All it needs is sweet, sticky, umami-packed teriyaki sauce coating juicy grilled chicken served alongside bright bell peppers and tangy pineapple (in skewer form). Everything is grilled for maximum flavor and then voilà! Tasty Teriyaki Skewers arrive! Dinner is served, and every taste bud on your tongue is going to love it!
Ingredients
For the marinade:
- 1/3 cup water
- 1/2 cup soy sauce
- 3 tablespoons brown sugar or honey
- 1 tablespoon cornstarch
- 1 tablespoon dark soy sauce
- 1 tablespoon garlic powder optional
- 1/2 tablespoon black vinegar
- 1/2 teaspoon salt
For the chicken skewers:
- 3 chicken breasts boneless and skinless, cut into 1 1/2-inch-thick cubes
- 1/2 red bell pepper cut into 1-inch pieces
- 1/2 yellow bell pepper cut into 1-inch pieces
- 1/2 green bell pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 2 cups pineapple chunks
- 2 tablespoons olive oil
- 1 teaspoon sesame seeds
Directions
- In a small pot over medium heat, add the water, the soy sauce, the brown sugar, the cornstarch, the dark soy sauce, the garlic powder, the black vinegar, and the salt and stir well to combine.
- Cook the soy mixture over medium heat until the mixture boils and starts to thicken, about 4-5 minutes.
- Transfer the teriyaki sauce into a bowl and set it aside to cool, about 1 hour.
- Reserve 1/3 cup of the teriyaki sauce.
- Add the chicken pieces to the remaining teriyaki marinade and stir to coat.
- Refrigerate the coated chicken for at least 1 hour and up to overnight.
- On soaked wooden skewers, thread the marinated chicken pieces, the red bell peppers, the yellow bell peppers, the green bell peppers, the red onions, and the pineapple, alternating between all of the ingredients, until the skewers are filled.
- Preheat the grill over medium-high heat for about 5 minutes and brush the grates with the olive oil.
- Place the skewers evenly apart on the grill and cook, flipping them once, until the internal temperature of the chicken reaches 165 degrees F, about 8-10 minutes per side.
- Transfer the skewers to a plate and drizzle them with the reserved teriyaki sauce.
- Sprinkle the skewers with the sesame seeds and serve.
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