Teriyaki Chicken Pineapple Kebabs (Printable Version)
# What You'll Need:
→ Marinade
01 -
60 ml soy sauce
02 -
40 ml mirin
03 -
20 ml honey
04 -
1 tablespoon rice vinegar
05 -
1 tablespoon brown sugar
06 -
2 cloves garlic, minced
07 -
1 teaspoon fresh ginger, grated
08 -
1 teaspoon toasted sesame oil
→ Kebabs
09 -
500 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
10 -
1 large green bell pepper, cut into 2.5 cm pieces
11 -
200 g fresh pineapple, cut into 2.5 cm chunks
12 -
8 wooden or metal skewers
# Step-by-Step Directions:
01 -
In a mixing bowl, combine soy sauce, mirin, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Stir well until the sugar dissolves and the marinade is homogenous.
02 -
Place chicken breast pieces in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 1 hour or up to overnight.
03 -
Preheat a charcoal or gas grill to medium-high heat (approximately 200-220°C). If using wooden skewers, soak in water for 30 minutes to prevent burning.
04 -
Thread marinated chicken, pineapple chunks, and green bell pepper pieces alternately onto skewers, leaving a little space between each piece for even cooking.
05 -
Place kebabs on the preheated grill. Cook for 10-12 minutes, turning every 3-4 minutes, until chicken is golden and cooked through, and internal temperature reaches 71°C.
06 -
Remove kebabs from the grill and let rest for 2 minutes before serving immediately.
# Helpful Notes:
01 -
For extra heat, add hot sauce or red pepper flakes to the marinade.
02 -
Substitute or add yellow, orange, or red bell peppers for more colour and variety.
03 -
Thread slices of red onion with other vegetables for added depth of flavour.
04 -
If grilling outdoors is not possible, use a grill pan on the stovetop and cook kebabs until the chicken is done.
05 -
Leftovers should be cooled and refrigerated in an airtight container for up to 3 days.