Teriyaki Chicken Skewers

5 from 1 vote

Teriyaki Chicken Skewers with pineapple, veggies, and a sweet teriyaki sauce are served over coconut rice, topped with fresh lime and toasted coconut for a tropical twist!

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: Asian, Mediterranean, Middle Eastern

Keyword: Teriyaki Chicken Skewers 3

Servings: servings

Author: Chelsea Lords

Cost: $14.82

Equipment

Wooden skewers or metal skewers, see note 1
Small pot
Grill

Ingredients

1/2 cup soy sauce
1/4 cup honey
1/4 cup 100% pineapple juice
3 tablespoons olive oil
3 tablespoons rice vinegar
2 tablespoons minced garlic 4 to 6 cloves
2 tablespoons minced ginger
Salt and pepper
1 tablespoon cornstarch plus 1 tablespoon water
1 pound boneless, skinless chicken breasts or thighs, cut into 1-1/2 inch chunks
1 cup chopped red bell pepper
1 cup cubed red onion
1-1/4 cup cubed fresh pineapple
Coconut lime rice optional, see note 2
Toppings as desired see note 3

US - Metric

Instructions

In a small pot, whisk together soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, salt, and pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to personal preference.) In a separate small bowl, add the cornstarch and 1 tablespoon water. Use a fork to whisk until smooth. While whisking constantly, slowly drizzle the cornstarch mixture into the soy sauce. Bring to boil and cook about 1–3 minutes until the mixture just starts to thicken. Remove from heat and let cool completely.
Cut chicken into 1-1/2-inch pieces. Place chicken pieces in a large plastic bag or container. Remove 1/2 cup of the cooled teriyaki sauce and reserve for later. Pour remaining sauce over the chicken and knead to cover and combine. Marinate the chicken in the sauce in the fridge for at least 30 minutes, up to 8 hours.
Preheat grill to medium-high heat (400–450°F). Clean and generously oil grates (I drench a paper towel in oil and, holding with tongs, rub it over the grates). Thread the chicken on skewers, along with the chunks of peppers, red onion, and pineapple, leaving a small space between each item.
Grill for 8–10 minutes until the meat is cooked to 160°F (carryover heat will take it to 165°F). Remove from grill and drizzle skewers with reserved sauce. Garnish with green onions, cilantro, and unsweetened coconut flakes as desired. Serve with lime wedges. If desired, serve over coconut lime rice (see note 2).

Video

Notes

Note 1: Wooden skewers can burn easily over a hot grill. Soaking them in warm water for 10–30 minutes before threading will keep the skewers from burning. Metal skewers are a great alternative.

Note 2: Coconut lime rice

This amazing recipe takes all the guesswork out of making rice!

1 cup basmati rice (184g) (other varieties don’t cook up as well and become overly mushy)
1 can (13.5oz) full-fat coconut milk
1/2 cup water (101g)
1 large lime (1 teaspoon zest and 2 tablespoons juice)

Combine 1 cup basmati rice, 1-1/2 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon fine sea salt (or to taste). Stir and place over high heat. Once boiling, reduce heat to low and cover with a lid. Allow to simmer 13–18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand 10–15 minutes; don’t rush or it will be sticky! Fluff the rice with a fork, then add zest and juice of 1 lime. Stir to incorporate.

Note 3: Optional topping suggestions: unsweetened coconut flakes, fresh lime, fresh cilantro or green onions for topping skewers and rice.

Nutrition Note: Nutrition information does not include rice or other optional ingredients.

Leftovers? Let them cool to room temperature. Place in an airtight container or bag. Store in the fridge for 3-4 days or freeze for 2-3 months.

Nutrition