Ingredients
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
3 cups diced pineapple
1 tbsp olive oil
FOR THE PINEAPPLE TERIYAKI SAUCE:
1/4 cup rice vinegar
1/2 cup low sodium soy sauce
1/2 cup pineapple juice
1/4 cup brown sugar
1 tbsp fresh grated ginger
4 cloves garlic, minced
1 tsp chili garlic sauce
1 tbsp toasted sesame oil
Instructions
Whisk together the ingredients for the pineapple teriyaki sauce. Reserve half of the sauce. Pour the other half of the sauce over the chicken and marinate the chicken for 30 minutes or longer.
If you are using wooden skewers, soak them in water for 30 minutes before using them so that they don’t burn on the grill.
Toss the bell pepper and onion in olive oil, salt, and pepper.
Thread the chicken, vegetables, and pineapple onto the skewers in an alternating pattern. Be sure to leave a little space between each piece so they can cook evenly.
Grill over high heat for 6-8 minutes per side, until the chicken is cooked through. While cooking, brush with the reserved pineapple teriyaki sauce.
- Prep Time: 30 minutes
- Cook Time: 16 minutes