This teriyaki sauce is so simple and flavorful to make you'll never want to buy it from the store again! It lasts up to 3 weeks in the fridge and can be eaten on chicken, salmon, pork, or used in a veggie stir fry! The sauce paired with these chicken and pineapple kebabs is a match made in heaven.
Serves 4 Prep time 20 minutes Cook time 15 minutes
2 boneless skinless chicken breasts, cut into 1 in cubes
1 fresh pineapple, cut into 1 in cubes
1 red onion, cut into 1 in pieces
**wooden skewers, soaked in water for 1 hour
⅓ cup low-sodium soy sauce
½ cup orange juice
½ cup low-sodium chicken broth
2 cloves garlic, minced
½ tsp ground ginger
3 tbsp brown sugar
2 tbsp cold water
2 tbsp corn starch
Assemble the skewers – Take 1 piece of chicken and skewer It through the middle, follow with a piece of pineapple, and a piece of red onion. repeat the process to fill rest of skewer set finished skewers aside.
For the sauce – combine soy sauce, orange juice, chicken broth, garlic, and ground ginger in a medium-sized saucepan. Bring to a boil, reduce to simmer. In a small bowl, combine corn starch and water. Stir cornstarch mixture into sauce, bring back to boil, and allow to thicken. Remove from heat and let cool.
Heat grill to medium-high, place skewers on grill, and brush with teriyaki sauce. Turn every 2-3 minutes, brushing with more sauce each time. Remove when chicken is fully cooked and onion and pineapple have caramelized.
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