Teriyaki Chicken and Pineapple Yakitori

Serves: 5

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.

Yield: 5 skewers
Prep Time:
Cook Time:
Total Time:


6 boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 pineapple, cut into 1" pieces
3 green onions, cut into 1" pieces
kosher salt
freshly ground black pepper
steamed white rice, for serving
toasted sesame seeds, for garnish
1/4 cup low-sodium soy sauce
1/4 cup water
2 teaspoons cornstarch
4 tablespoons honey
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.

Source: delish.com

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