Teriyaki Glazed Skewers Recipe
½ cup soy sauce, ¼ cup water, ¼ cup brown sugar, 1 tablespoon rice vinegar, 2 teaspoons grated ginger, ½ tablespoon cornstarch mixed with 1 tablespoon water to form a slurry, 1 pound boneless skinless chicken thighs cut into 1-inch pieces, 2 cups large diced pineapple, 1 cup large diced red onion, sliced scallions and sesame seeds for garnish
Bamboo skewers, knife and cutting board, whisk, saucepot, pastry brush, tongs
1. To make the glaze, combine the soy sauce, water, brown sugar, rice vinegar, and grated
ginger in a small pot over low heat. Whisk to dissolve the sugar and bring to a light
simmer. Let simmer for 3–4 minutes, then stir in the cornstarch slurry. Sauce will thicken
into a glaze. Once thick, remove from heat.
2. Skewer chicken, pineapple, and red onion onto bamboo skewers, alternating items.
3. Heat up grill to medium-high heat. Place skewers on the grill and brush with the teriyaki
glaze. Cook for 3–4 minutes, then flip skewers and brush again with glaze. Cook until
chicken is fully cooked through, then remove from grill.
4. Garnish with scallions and sesame seeds before serving.