July 22nd, 2019
1/2 cup soy sauce
1/4 cup water
2 tablespoons sweet rice wine
1/2 cup brown sugar
1 1/2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoons cornstarch
2 pounds boneless, skinless chicken breasts cut into bite sized pieces
2 cups pineapple chunks
1 red onion cut into chunks
kosher salt and fresh ground pepper
olive oil to prevent sticking
12 wooden skewers soaked in water for 1-24 hours
1 bell pepper cut into chunks
In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger.
Bring the mixture to a boil and then turn the heat to low. Simmer for 5 minutes.
In a small bowl, whisk together the cornstarch with 1 tablespoon of water. Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.
Place the chicken in a shallow bowl and pour half the teriyaki sauce over the chicken turning the chicken to coat.
Cover the chicken and marinate for 1 hour or overnight.
Preheat the grill. Assemble the skewers by alternating pieces of chicken, pineapple, bell pepper and onion.
Place the kabobs on the grill over medium heat and cook for 3-4 minutes until the internal temperature of the chicken reaches 170. Turn the kabobs over and cook for an additional minute.
Brush the kabobs with the teriyaki sauce and cook for one minute longer. Turn the kabob once more and brush the opposite side with the sauce.
Allow to cook for an additional minute and then transfer to a serving platter. Serve immediately.
*recipe courtesy of suburbansoapbox.com