Teriyaki Chicken Skewers

Recipe inspiration; therecipecritic.com
Prep time; 15 mins
Marinating time; 30 mins or overnight
Cooking time; 10 mins
Total time; 25 mins + marinating time


For the marinade

500g chicken fillets
¼ cup brown sugar
¼ cup soy sauce
3 tablespoons pineapple juice
1 teaspoon garlic
1 teaspoon ginger
Pepper to taste
¼ teaspoon salt
½ tablespoon cornstarch
2 tablespoons water

For the skewers

3 halves bell peppers (green, yellow, red)
1 medium onion
2 cups fresh pineapple
Spring onion for garnish


Wash, dry and cut chicken into bite size cubes; mince garlic; grate ginger, put aside

In a small saucepan over medium heat, whisk together the brown sugar, soy sauce, pineapple juice, garlic, ginger, chili pepper flakes, pepper and salt. Cooks until sugar dissolves

In a small bowl, whisk together the water and cornstarch

Add the corn starch mixture into the saucepan. Let it boil for another  1-2 minutes, or until the mixture starts to thicken

Remove mixture from heat. Reserve ¼ cup of the sauce for grilling. In a large bowl or zip bag, toss cubed chicken with sauce until coated. Cover, place in a refrigerator for at least 30 minutes; or overnight

When you are ready to grill, preheat grill or oven over high heat. Thread chicken, pineapple and vegetables alternately onto the skewers

Grill chicken while coating with the remaining sauce for about 8-10 minutes, or until the meat is done to your desired liking; or let the skewers cook in the oven for 30 mins; 15 on each side

Remove from oven or grill. Garnish with spring onion


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