Teriyaki Chicken and Pineapple Yakitori
Flavorful chicken thigh meat and pineapple, covered in a homemade teriyaki sauce, served over a bed of rice.
Dovetailing Tip: Make a large pot of rice to serve 8-10, to use for today’s meal, and the Coconut Chicken Curry Stew for Meal 3.
|6||boneless, skinless chicken thighs, cut into bite-sized pieces|
|1/2||pineapple, cut into 1" pieces|
|3||green onions, cut into 1" pieces|
|freshly ground black pepper|
|steamed white rice, for serving|
|toasted sesame seeds, for garnish|
|1/4 cup||low-sodium soy sauce|
|2 tablespoons||pineapple juice|
|2 tablespoons||rice wine vinegar|
|2||garlic cloves, minced|
|5 cups||cooked white or brown rice|
Preheat grill to 375º. Spear chicken, pineapple, and green onion pieces onto each skewer, switching off between ingredients until each skewer is filled. Season with salt and pepper. Set aside.
Make the teriyaki sauce: Add all ingredients to a saucepan and whisk together. Place mixture over medium heat and simmer until mixture has thickened enough to coat the back of a spoon, 10 minutes.
Grill each skewer until chicken has just cooked through, 5 to 6 minutes on each side. Brush skewers with teriyaki sauce on both sides. Grill 30 seconds more.
Place skewers over steamed rice and top with sesame seeds. Serve with more sauce on the side, if desired.