Ingredients
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
Preparation
Step 1Preheat grill to 375º. Spear chicken, pineapple, and green onion pieces onto each skewer, switching off between ingredients until each skewer is filled. Season with salt and pepper and set aside. Step 2Make the teriyaki sauce: Add all ingredients to a saucepan and whisk together. Place mixture over medium heat and simmer until mixture has thickened enough to coat the back of a spoon, about 10 minutes. Step 3Grill each skewer until chicken has just cooked through, 5 to 6 minutes per side. Brush skewers with teriyaki sauce on both sides and grill 30 seconds more.Step 4Place skewers over steamed rice and top with sesame seeds. Serve with more sauce on the side, if desired.
