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Pineapple & Teriyaki Glazed Chicken Skewers: A Taste of the Tropics

As summer approaches and the sun graces us with its warm embrace, the time for outdoor cooking and barbecues is upon us. Nothing quite captures the essence of summer like a plate of tender, juicy chicken skewers, especially when they are tantalisingly glazed in a sweet and tangy teriyaki sauce, complemented by the vibrant sweetness of pineapple. Pineapple and Teriyaki Glazed Chicken Skewers are not only delicious but also incredibly simple to prepare, making them a perfect choice for a family gathering, a garden party, or even just a relaxing evening meal.

The Perfect Pair: Pineapple and Teriyaki Sauce

The beauty of these skewers lies in the contrasting yet harmonious flavours of the ingredients. Pineapple, with its tropical sweetness and slightly acidic notes, pairs beautifully with the umami-rich teriyaki sauce. This Japanese condiment, typically made from soy sauce, sake, mirin, and sugar, adds a glossy glaze that not only enhances the flavour of the chicken but also creates an inviting caramelised crust when grilled. This combination of sweet and savoury makes for an irresistible dish that is sure to please both adults and children alike.

Ingredients You’ll Need

To prepare Pineapple and Teriyaki Glazed Chicken Skewers, you’ll need the following ingredients:

• For the skewers:

  • 500g chicken breast, cut into bite-sized chunks
  • 1 medium ripe pineapple, peeled, cored, and cut into chunks
  • 1 red bell pepper, cut into squares
  • 1 green bell pepper, cut into squares
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
• For the teriyaki glaze:
  • 100ml soy sauce
  • 50ml mirin (or substitute with a mixture of white wine and sugar)
  • 2 tablespoons sugar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions

1. Marinate the Chicken:
Start by preparing the teriyaki glaze. In a small saucepan, combine the soy sauce, mirin, sugar, ginger, and garlic over medium heat. Stir until the sugar dissolves, then bring the mixture to a simmer. If you prefer a thicker glaze, add the cornstarch slurry, stirring until the sauce thickens. Once ready, let it cool slightly.

Place the chicken chunks in a bowl or a resealable plastic bag, and pour half of the cooled teriyaki sauce over the chicken, reserving the other half for glazing later. Allow the chicken to marinate for at least 30 minutes, or if time permits, overnight in the fridge for maximum flavour.

2. Assemble the Skewers:
Once the chicken is marinated, it’s time to assemble your skewers. Thread the chicken, pineapple chunks, and bell pepper pieces onto skewers, alternating between each ingredient for colour and flavour. Make sure to leave a bit of space between the pieces for even cooking.

3. Preheat the Grill:
If using a barbecue, preheat it to medium-high heat. Alternatively, you can use a grill pan on the stovetop. Brush the grill with vegetable oil to prevent sticking.

4. Cook the Skewers:
Place the skewers on the grill and cook for about 10–15 minutes, turning occasionally. Brush them with the reserved teriyaki glaze while they cook, allowing the flavours to deepen and the glaze to caramelise.

5. Serve and Enjoy:
Once cooked through and lightly charred, remove the skewers from the grill. Serve them with a sprinkle of sesame seeds and sliced green onions on top for an extra touch. Accompany with steamed rice or a refreshing salad for a complete meal.

Conclusion

Pineapple and Teriyaki Glazed Chicken Skewers are a delightful fusion of flavours that transport you to a tropical paradise with every bite. Easy to make and packed with taste, they make for a fantastic dish for any occasion, be it a casual meal or a festive gathering. So fire up the grill and enjoy these vibrant skewers that are sure to impress your friends and family, bringing a taste of the tropics to your table!

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