Teriyaki Chicken and Pineapple Yakitori
This recipe crafts vibrant Teriyaki Chicken and Pineapple Yakitori skewers. Tender chicken and sweet, juicy pineapple are threaded onto skewers with green onions, then grilled to perfection. A homemade, glossy teriyaki sauce is used for basting, resulting in a delicious and satisfying dish, ideal for serving with steamed rice and sesame seeds.
Equipment
- 1 Skewers Wooden or metal, soak wooden skewers prior to use
- 1 Grill or Grill Pan Alternatively, a broiler pan for oven use
- 1 Small Saucepan For preparing the teriyaki sauce
- 1 Whisk For smoothly combining sauce ingredients
- 1 Cutting Board and Sharp Knife For preparing chicken, pineapple, and green onions
Ingredients
Main
- 6 boneless skinless chicken thighs cut into bite-sized pieces
- 1/2 pineapple cut into 1" pieces
- 3 green onions cut into 1" pieces
- kosher salt
- Freshly ground black pepper
- Steamed white rice for serving
- Toasted sesame seeds for garnish
- 1/4 c. low-sodium soy sauce
- 1/4 c. water
- 2 tsp. cornstarch
- 4 tbsp. honey
- 2 tbsp. pineapple juice
- 2 tbsp. rice wine vinegar
- 2 cloves garlic minced
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- In a small saucepan, whisk together low-sodium soy sauce, water, cornstarch, honey, pineapple juice, rice wine vinegar, and minced garlic until fully combined.
- Bring the sauce mixture to a simmer over medium heat, whisking continuously, until it thickens and coats the back of a spoon. Remove from heat and set aside.
- Cut boneless, skinless chicken thighs into bite-sized pieces (approx. 1 inch). Season with kosher salt and freshly ground black pepper.
- Cut pineapple into 1-inch pieces and green onions into 1-inch segments.
- Thread the chicken, pineapple, and green onion alternately onto the prepared skewers.
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.
- Place skewers on the preheated grill. Cook for 8-10 minutes, turning frequently, until the chicken is cooked through and has a nice char.
- During the last 3-4 minutes of cooking, generously baste the skewers with the reserved teriyaki sauce, turning them to ensure all sides are coated and a glossy glaze forms.
- Remove skewers from the grill and serve immediately with steamed white rice, garnished with toasted sesame seeds.
Notes
1. For optimal flavor and tenderness, consider marinating the chicken pieces in a small portion of the finished teriyaki sauce for at least 30 minutes before skewering. This allows the chicken to absorb the savory-sweet notes deeply.
2. When grilling, ensure your grill or grill pan is adequately preheated to a medium-high temperature to achieve a beautiful sear and caramelization. Avoid overcrowding the cooking surface to prevent steaming.
3. The cornstarch slurry is critical for thickening the sauce. Always dissolve cornstarch in cold liquid before adding it to hot mixtures to prevent lumps. Simmer gently until the sauce coats the back of a spoon, indicating proper thickening.
4. Baste the yakitori generously with the sauce during the final minutes of grilling. This creates a rich, glossy glaze that enhances both flavor and presentation, turning frequently to build layers.
2. When grilling, ensure your grill or grill pan is adequately preheated to a medium-high temperature to achieve a beautiful sear and caramelization. Avoid overcrowding the cooking surface to prevent steaming.
3. The cornstarch slurry is critical for thickening the sauce. Always dissolve cornstarch in cold liquid before adding it to hot mixtures to prevent lumps. Simmer gently until the sauce coats the back of a spoon, indicating proper thickening.
4. Baste the yakitori generously with the sauce during the final minutes of grilling. This creates a rich, glossy glaze that enhances both flavor and presentation, turning frequently to build layers.