There’s something magical about skewers that brings people together. Maybe it’s the way they invite laughter and conversation over the grill or how they create a deliciously vibrant centerpiece at any gathering. I can still remember the summer evenings spent in my grandmother’s backyard, where the aroma of teriyaki chicken would waft through the air, drawing us closer as we gathered around the patio. The colorful array of grilled kabobs was more than just food; it was a celebration of family, tradition, and the fleeting joy of summer.
The inspiration for these Teriyaki Chicken and Pineapple Skewers stems from those cherished moments. My grandmother, with her sun-kissed skin and warm smile, would deftly thread marinated chicken and juicy pineapple onto skewers, sharing stories of her childhood in Hawaii. She’d often tell us about how her mother would prepare skewers during family gatherings, a practice that had been passed down through generations. Her eyes would twinkle as she described the island sunsets and the taste of fresh pineapple, still warm from the sun, juxtaposed with savory grilled chicken.
As I grew older, I found myself yearning for those simple yet profound experiences. So, I began hosting my own summer BBQs, echoing my grandmother’s spirit in my cooking. The Teriyaki Chicken and Pineapple Skewers became my signature dish, a nod to my heritage and a way to bring friends and family together. The sweet and tangy teriyaki sauce melds beautifully with the charred chicken and the succulent pineapple, creating an explosion of flavors that dance on the palate. It’s a dish that beckons you to share stories and laughter, just as my grandmother did.
Whether you’re hosting a summer cookout, a casual dinner, or simply craving something delicious, these skewers are sure to please. They’re incredibly easy to prepare and perfect for any occasion, making them a family favorite in my home. So gather your loved ones, fire up the grill, and let the aromas of this dish transport you to a sunlit Hawaiian paradise, even if just for a moment. Trust me; you won’t be able to resist going back for seconds!
Preparing Teriyaki Chicken and Pineapple Skewers
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Ingredients
- 2 tablespoons pineapple juice
- 1/2 cup Kikkoman Teriyaki Takumi, Original
- 2 cups pineapple chunks
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Directions
- Preheat your grill to medium-high heat and lightly grease the grates to prevent sticking.
- To prepare the skewers, soak six 6-inch wooden skewers in water for approximately 10 minutes to reduce the risk of burning.
- In a bowl, combine the pineapple juice with the Teriyaki Takumi sauce, and set aside half of this mixture in a separate bowl for later use.
- Begin assembling the skewers by alternately threading the pineapple chunks and the cubed chicken onto them.
- Once assembled, brush one batch of skewers with half of the teriyaki sauce mixture you prepared earlier.
- Grill the skewers for about 8 minutes, then turn them over and brush with the remaining sauce. Continue to grill for an additional 6-8 minutes, or until the chicken is cooked through and has a nice char.
- Serve the skewers hot, accompanied by the leftover teriyaki sauce for dipping. Enjoy this delightful dish!
Storing Suggestion
Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Cooking Tips
For added flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes before assembling the skewers. You can also try using other vegetables like bell peppers or zucchini for extra color and nutrition.
Serving Suggestions
Serve the skewers with a side of jasmine rice or a fresh green salad. A sprinkle of sesame seeds on top adds a nice crunch, and a chilled beverage like iced tea pairs well with the dish.
Ingredient Substitutions
Swap out pineapple for mango or bell peppers for a different flavor profile. If you prefer a lower-sugar option, use a sugar-free teriyaki sauce.
Seasonal Variations
In summer, add seasonal veggies like zucchini or cherry tomatoes for grilling. In the fall, consider using butternut squash or sweet potatoes for a hearty twist.
Allergen Information
This recipe contains soy, which is common in teriyaki sauces. For a gluten-free option, use a gluten-free soy sauce. Ensure all ingredients, especially sauces, are free from allergens relevant to your needs.
FAQ:
How long should I soak the skewers?
Soak the wooden skewers in water for about 10 minutes to help prevent them from burning on the grill.
Can I use frozen chicken for this recipe?
It’s best to use fresh chicken, but if using frozen, ensure it is fully thawed and patted dry before cubing.
What can I serve with teriyaki chicken skewers?
These skewers pair well with steamed rice, salads, or grilled vegetables for a complete meal.
Can I prepare these skewers in advance?
Yes, you can assemble the skewers ahead of time and refrigerate them until ready to grill. Just be sure to use them within a day for best results.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center.
Can I bake these skewers instead of grilling?
Yes, you can bake them in the oven at 400°F (200°C) for about 20-25 minutes, turning halfway through for even cooking.
Teriyaki Chicken and Pineapple Skewers
Ingredients
- 2 tablespoons pineapple juice
- 1/2 cup Kikkoman Teriyaki Takumi, Original
- 2 cups pineapple chunks
- 1 pound boneless, skinless chicken breast, cut into cubes
Instructions
- Start by heating your grill to medium-high and lightly oiling the grates. Soak six 6-inch wooden skewers in water for about 10 minutes to prevent burning.
- Mix pineapple juice with Teriyaki Takumi sauce and divide into two small bowls.
- Assemble the kabobs by alternately threading pineapple chunks and chicken cubes onto the skewers. Brush one set of kabobs with half of the teriyaki sauce mixture.
- Grill the kabobs for 8 minutes, then flip them and apply the remaining sauce. Continue grilling for an additional 6-8 minutes until the chicken is fully cooked and slightly charred.
- Serve the kabobs hot with any leftover teriyaki sauce for dipping.
