INGREDIENTS:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sweet rice wine
- 1/2 cup brown sugar
- 1 1/2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoons cornstarch
- 2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
- 2 cups pineapple chunks
- 1 red onion, cut into chunks
- kosher salt and fresh ground pepper
- olive oil, to prevent sticking
- 12 wooden skewers soaked in water for 1-24 hours
INSTRUCTIONS:
- In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger. Bring the mixture to a boil and then turn the heat to low. Simmer for 5 minutes. In a small bowl, whisk together the cornstarch with 1 tablespoon of water. Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.
- Preheat the grill. Assemble the skewers by alternating pieces of chicken, pineapple and onion. Brush lightly with olive oil. Season with salt and pepper. Place the kabobs on the grill over medium heat and cook for 3-4 minutes until the internal temperature of the chicken reaches 170. Turn the kabobs over and cook for an additional minute. Brush the kabobs with the teriyaki glaze and cook for one minute longer. Turn the kabob once more and brush the opposite side with the glaze. Allow to cook for an additional minute and then transfer to a serving platter. Serve immediately
Source:The Suburban Soapbox
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