Teriyaki Chicken Pineapple Skewers

Ingredients

• 1 1/2 lb boneless skinless chicken thighs or breast, cubed
• 2 cups pineapple chunks
• 2 bell peppers, cut into chunks
• 1/2 cup teriyaki sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp garlic powder
• 1 tbsp neutral oil
• for serving green onions and sesame seeds

Instructions

1. If using wooden skewers, soak them in water for 20–30 minutes. Heat grill or broiler to medium-high.
2. Toss chicken with teriyaki sauce, soy sauce, rice vinegar, garlic powder, and oil. Marinate 15 minutes while you cut the pineapple and peppers.
3. Thread chicken, pineapple, and bell peppers onto skewers, leaving a little space between pieces so heat can circulate.
4. Grill or broil 10–12 minutes, turning every few minutes and brushing with extra teriyaki sauce, until chicken reaches 165°F.
5. Rest skewers for 3 minutes, then finish with green onions and sesame seeds. Serve over rice or with a crisp salad.

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