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

Ingredients:

• 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

Teriyaki Sauce:

• 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

Directions

1. 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.
2. 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.
3. 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.