Ford Family Recipes

Hawaiian Grilled Teriyaki Chicken Pineapple Skewers

Name: Hawaiian Grilled Teriyaki Chicken Pineapple Skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: High Protein
Ingredients: 1 ½ lb boneless, skinless chicken thighs (cut into 1.5-inch pieces (700 g); 1 cup fresh pineapple chunks (about 1 small pineapple); 1 medium red onion (cut into 1.5-inch chunks); 1 large green bell pepper (cut into 1.5-inch pieces); 1 large red bell pepper (cut into 1.5-inch pieces); 1 small zucchini (sliced into ½-inch rounds or half-moons); 3 tablespoons soy sauce (use minimal amount for balance); 2 tablespoons honey (or brown sugar); 2 tablespoons fresh lime juice; 1 teaspoon smoked paprika; 2 cloves garlic (minced); 1 teaspoon sesame oil; 1 teaspoon fresh ginger (minced (or ½ teaspoon ginger powder); 1 tablespoon ketchup (for thickening (OR 1 tablespoon cornstarch mixed with 2 tablespoons water)

4 servings

servings

10 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

1 ½ lb boneless, skinless chicken thighs (cut into 1.5-inch pieces (700 g)

1 cup fresh pineapple chunks (about 1 small pineapple)

1 medium red onion (cut into 1.5-inch chunks)

1 large green bell pepper (cut into 1.5-inch pieces)

1 large red bell pepper (cut into 1.5-inch pieces)

1 small zucchini (sliced into ½-inch rounds or half-moons)

3 tablespoons soy sauce (use minimal amount for balance)

2 tablespoons honey (or brown sugar)

2 tablespoons fresh lime juice

1 teaspoon smoked paprika

2 cloves garlic (minced)

1 teaspoon sesame oil

1 teaspoon fresh ginger (minced (or ½ teaspoon ginger powder)

1 tablespoon ketchup (for thickening (OR 1 tablespoon cornstarch mixed with 2 tablespoons water)

Directions

Prepare the Sauce / Marinade

In a small saucepan, combine soy sauce, honey (or brown sugar), lime juice, smoked paprika, garlic, sesame oil, and ginger.

Bring to a gentle simmer over medium heat.

Stir in ketchup or cornstarch slurry to thicken. Simmer until sauce coats the back of a spoon (about 2–3 minutes).

Remove from heat and let cool slightly.

Marinate the Chicken

Divide the sauce in half.

Place chicken pieces in a bowl or zip-top bag and pour half of the sauce over. Mix well to coat.

Marinate in the fridge for about 30 minutes.

Reserve the other half of the sauce for basting and serving (divided).

Assemble the Skewers

Using metal skewers, thread chicken pieces alternately with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini. Leave a little space between pieces for even cooking.

Grill the Skewers

Preheat grill or grill pan to medium-high heat. Oil the grates or pan.

Grill skewers for about 12–15 minutes, turning every 3–4 minutes.

During the last few minutes, brush frequently with the reserved sauce for a glossy finish. Note: When it’s time to brush the chicken with the reserved sauce, I always divide it up—one portion for basting on the grill and a separate portion for serving at the table. That way, there’s no mixing or double-dipping!

Chicken should reach an internal temperature of 165°F (74°C).

Serve

Transfer skewers to a platter.

Spoon extra reserved sauce over skewers and serve with small bowls of sauce on the side for dipping.

Nutrition

Serving Size

Calories

331 kcal

Total Fat

8 g

Saturated Fat

2 g

Unsaturated Fat

5 g

Trans Fat

0.03 g

Cholesterol

162 mg

Sodium

948 mg

Total Carbohydrate

29 g

Dietary Fiber

3 g

Total Sugars

23 g

Protein

36 g