Tasty Teriyaki Chicken Pineapple Skewers


My sister Sharon mentioned skewers and I thought…Wow, that sounds like a perfect way to celebrate all this great weather we’ve been getting!  Although there are a lot of skewer recipes out there, I had a craving for something savory and sweet so I knew this was the perfect choice.  However, it was a risky choice for me since, for one thing, I was REALLY hungry, and secondly, I have never made skewers before without the hubby’s help.  So, although there are a lot of steps involved, I found this dinner to be super easy to make and more importantly, pretty healthy!  I’m trying to reduce my sodium intake, so instead of using all of the sauce, I reserved part of it to use as I wanted and it was a great decision.  Remember, you can always add more to something, but you can never take it out, so when in doubt, reserve things on the side to use if your food tastes too bland!

So, how did this delicious dish get made?  See below!


1 tablespoon extra-virgin olive oil

2 cloves garlic, crushed

1/2 cup soy sauce

1/4 cup apple cider vinegar

1/2 cup brown sugar

1 tablespoon cornstarch

1 tablespoon water

1 lb chicken breast cut into cubes

Kosher salt

Dash of ground black pepper

Dash of ginger

Dash of red pepper flakes

1 can pineapple chunks (or you can get a small container of fresh)

1 quarter onion cut into thick pieces

1 quarter red pepper cut into tick pieces

Optional: Turkey Bacon


1.) Soak six skewers in water. In a small saucepan over medium-low heat, heat the olive oil. Once the olive oil is warm, cook the garlic, ginger, and red pepper flakes, stirring frequently, for 3 minutes or until fragrant

2.) Add the soy sauce, vinegar, brown sugar, and pepper and reduce to low heat

3.) While the ingredients cook, in a small bowl, dilute the cornstarch into the water, Add the mixture to the saucepan and let simmer, stirring until the sauce thickens and bubbles. Remove from the heat and cool to room temperature….this is important since you don’t want to put the warm mixture into the chicken, and risk cooking it prematurely!

4.) After the mixture cools, combine the diced chicken with the HALF of the sauce, sprinkle with a little salt and pepper, then cover and marinate in the refrigerator for at least 2 hours. Cover the reserved marinade and leave in fridge also

5.) Heat a grill over medium-high heat until hot

6.) Once the sauce cools, you have the option to roll the chicken in the turkey bacon (if desired)…I thought this way tasted better! Simply Roll a piece of chicken in half of a slice of bacon and thread through the skewer

6.) Like an assembly line, add the chicken, pineapple, onion, pepper, and repeat until complete

7.) Use the remaining marinade to baste all of your skewers to give it an additional flavor ** Keep in mind, soy sauce is a high sodium dish, so if you’re looking to drop a few pounds, you can omit the extra marinade **

8.) Working in batch if necessary, grill the skewers, turning, for 20 minutes or until the juices run clear when the chicken is pierced with a knife

Serving Suggestions:  We served with rice and a nice summer side salad – keeping it healthy!

Image   The Chef in the works


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