Teriyaki Chicken Skewers

Summer and grilling go hand and hand, so I am all about what I can throw on the grill and easily make during a weeknight. These teriyaki chicken skewers are the ultimate meal to grill up. It comes together quickly and is pretty easy to make. Plus it tastes like summer on a plate with the addition of the grilled pineapple. This dish goes great with rice or steamed veggies if you want a lighter option. I also love to take the leftover marinade and reduce it into a thick sauce to drizzle on top when serving (steps below). Try this tonight and transport your taste buds to a tropical island and pretend you’re on vacation!

For the Marinade:

• 1/3 Cup Soy Sauce
• 1/4 Cup Rice Vinegar
• 3 Tbsp Brown Sugar
• 2 Tsp Sambal Oelek (Or Sriracha)
• 1 Tsp Fish Sauce
• 1 Tbsp Minced Garlic
• *1-2 tsp cornstarch or flour + 1 tbsp soy sauce

Other Ingredients:

• 2 Lbs Chicken Breast, Cubed
• 1 Yellow Onion, Quartered
• 1 Yellow Bell Pepper, Cubed
• 1 Red Bell Pepper, Cubed
• 1 Orange Bell Pepper, Cubed
• 2 Cups Pineapple, Cubed
• 2 Cups Cooked Rice, Optional

To Make:

1. In a large mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, sambal oelek (or sriracha), fish sauce, and minced garlic until well combined. Add the chicken breasts to the marinade, cover, and set aside for 30 minutes.
2. Prep all your remaining vegetables while the chicken marinates.
3. After the chicken has been marinating for about 30 minutes, it is time to assemble the skewers. Using metal skewers, take the chicken, bell peppers, onions and pineapple and slide them on to the skewer (no particular order, just go with what you feel!) until all the ingredients have been used. *protio: make sure the end of your skewer has a piece of chicken – this will help prevent the vegetables from falling off.
4. Now it’s time to heat your grill – fire up your grill and keep it covered on high until the interior temperature reaches around 450-500 degrees fahrenheit.
5. When the temp reaches between 450-500 fahrenheit, carefully place your skewers on the grill, placing them diagonally across the grill for the best grill marks. Reduce the heat to medium, cover and cook for 5-6 minutes. Using long tongs, flip the skewers, cover and continue cooking for another 5 minutes.
6. Continue flipping and cooking for 5 minutes, until all sides of the skewers have been grilled.
7. Turn off the grill and remove the skewers.
8. *This step is completely optional, but you can cook down your leftover marinade and use it as a sauce to serve alongside the chicken. Pour the leftover marinade into a small pot and heat on high. In a small bowl, mix together the cornstarch (or flour) and soy sauce until it is well combined. Pour the cornstarch + soy mixture into the pot and whisk until well combined. Continue cooking, stirring occasionally, for another 5-8 minutes until the sauce thickens. Remove from the heat and cover until ready to serve.
9. Once the skewers are grilled, serve alongside rice (if desired) and drizzle on the sauce!