Hello, lovely readers!
Today, I’m excited to share a recipe that’s bound to become a family favorite—Pineapple Teriyaki Chicken Skewers with Sesame Rice! This dish is a perfect blend of juicy, marinated chicken and sweet, caramelized pineapple chunks, making it a delightful treat for all ages. And in a household with four kiddos running around, quick and tasty meals are a godsend.
A bit of backstory here: I’ve always had a soft spot for Asian-inspired flavors, especially anything involving teriyaki. The sweet-savory combo just makes my taste buds dance! Plus, cooking with skewers always makes the meal feel a bit like a fun gathering, even if it’s just our family around the dinner table.
### The Ingredients
Let’s start with what you’ll need. The star here is, of course, the chicken, but the pineapple adds an irresistible sweetness that pairs beautifully with the savory teriyaki marinade. Here’s the full ingredient list to make sure you’re set to go:
– 500g boneless chicken thighs, cut into 1-inch pieces
– 1 large pineapple, peeled, cored, and cut into 1-inch chunks
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 red onion, cut into 1-inch pieces
– 100ml soy sauce
– 4 tbsp honey
– 3 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp sesame oil
– 1 tbsp cornstarch mixed with 2 tbsp water
– 200g jasmine rice
– 1 tbsp sesame seeds, toasted
– Fresh cilantro, chopped for garnish
– Wooden or metal skewers
### The Method
Making these skewers is pretty straightforward, but they pack in so much flavor it’ll taste like you spent hours in the kitchen. Here’s how to bring these delicious skewers to life:
1. **Prepare the Marinade:**
– In a mixing bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated fresh ginger, and sesame oil. Mix well.
2. **Marinate the Chicken:**
– Add the chicken thigh pieces to the marinade, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours if you have time. Trust me, the longer they soak up those flavors, the better!
3. **Preheat the Grill:**
– If you’re using an outdoor grill, preheat it to medium-high heat (around 200°C/400°F). If you’re opting for the oven, preheat to the same temperature and line a baking sheet with foil for easy cleanup.
4. **Assemble the Skewers:**
– This is a fun part the kids can help with! Thread the marinated chicken, pineapple chunks, red bell pepper pieces, yellow bell pepper pieces, and red onion pieces alternately onto the skewers.
5. **Cook the Skewers:**
– For grilling: Place the skewers on the preheated grill. Cook for 10-12 minutes, turning occasionally until the chicken is thoroughly cooked and deliciously charred.
– For oven: Arrange the skewers on the prepared baking sheet and bake for 15-20 minutes, turning halfway through until the chicken is fully cooked and slightly caramelized.
6. **Prepare the Rice:**
– While the skewers are cooking, cook the jasmine rice following the package instructions.
– Once cooked, fluff the rice and sprinkle with toasted sesame seeds.
7. **Thicken the Remaining Marinade:**
– Pour any leftover marinade into a small saucepan. Bring to a simmer over medium heat.
– Add the cornstarch-water mixture, stirring continuously until the sauce thickens (about 2-3 minutes). Remove from heat.
8. **Serve:**
– Arrange the skewers on a serving platter. Drizzle some of the thickened sauce over the skewers.
– Serve with the sesame rice on the side and garnish with chopped fresh cilantro.
And there you have it—Pineapple Teriyaki Chicken Skewers with Sesame Rice! These skewers are perfect for a summer BBQ, a quick weeknight dinner, or anything in between. Every bite is a delightful mix of savory, sweet, and a bit tangy, making it a perfect hit with the little ones and adults alike.
I hope you enjoy making and devouring this recipe as much as my family and I do. Don’t forget to share your creations with me on social media—I’d love to see how your skewers turned out!
Happy cooking!
-Al
Ingredients
– 500g boneless chicken thighs, cut into 1-inch pieces
– 1 large pineapple, peeled, cored, and cut into 1-inch chunks
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 red onion, cut into 1-inch pieces
– 100ml soy sauce
– 4 tbsp honey
– 3 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp sesame oil
– 1 tbsp cornstarch mixed with 2 tbsp water
– 200g jasmine rice
– 1 tbsp sesame seeds, toasted
– Fresh cilantro, chopped for garnish
– Wooden or metal skewers
Method
1. **Prepare the Marinade:**
– In a mixing bowl, combine 100ml soy sauce, 4 tbsp honey, 3 tbsp rice vinegar, 2 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tbsp sesame oil. Mix well.
2. **Marinate the Chicken:**
– Add the 500g boneless chicken thigh pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.
3. **Preheat the Grill:**
– If using an outdoor grill, preheat it to medium-high heat (approx. 200°C/400°F). If using an oven, preheat to 200°C/400°F and line a baking sheet with foil.
4. **Assemble the Skewers:**
– Thread the marinated chicken, pineapple chunks, red bell pepper pieces, yellow bell pepper pieces, and red onion pieces alternately onto the skewers.
5. **Cook the Skewers:**
– If grilling, place the skewers on the preheated grill. Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
– If using the oven, arrange the skewers on the prepared baking sheet and bake for 15-20 minutes, turning halfway, until the chicken is fully cooked and slightly caramelized.
6. **Prepare the Rice:**
– While the skewers are cooking, cook 200g jasmine rice according to package instructions.
– Once cooked, fluff the rice with a fork and sprinkle with 1 tbsp toasted sesame seeds.
7. **Thicken the Remaining Marinade:**
– Pour any leftover marinade into a small saucepan. Bring to a simmer over medium heat.
– Add the cornstarch-water mixture, stirring continuously until the sauce thickens (about 2-3 minutes). Remove from heat.
8. **Serve:**
– Arrange the skewers on a serving platter. Drizzle some of the thickened sauce over the skewers.
– Serve with sesame rice on the side. Garnish with chopped fresh cilantro.
Enjoy your Pineapple Teriyaki Chicken Skewers with Sesame Rice!
