If using wood or bamboo skewers, soak the skewers completely in water for at least 30 minutes. This will help minimize the wood/skewers from burning.We prefer to use chicken thigh meat, but feel free to use whatever cut you prefer. Thigh meat will tend to be juicier than breast.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 255kcal
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Ingredients
1 -1/2pounds(680g)boneless skinless chicken, cut into 2” pieces
1cup(165g)cubed pineapple
3-4(3)green onions, cut into 2” pieces or 1 chopped red onion
1/2teaspoon(2.5ml)garlic powder or 3 cloves minced garlic
1/2teaspoon(2.5ml)onion powder
2Tablespoons(30ml)sesame seeds
chopped cilantro, garnish
Instructions
In bowl combine olive oil, teriyaki sauce, garlic powder/minced garlic and onion powder. Whisk until combined.
Reserve some marinade for brushing after cooking. Add the chicken into the rest of the marinade, then cover the bowl and marinate in the fridge for at least 30 minutes.
Pre-heat grill to medium-high heat. Scrape the grill grates to make sure they are clean.
Skewer the chicken, pineapple and onions on the skewers. Brush extra marinade on the skewers, especially over the pineapple and onions.
Grill the skewers for about 2-4 minutes per side, or until slightly charred and the chicken is cooked through.
Brush additional fresh teriyaki sauce (not the marinade the raw chicken was in) over the skewers. Sprinkle sesame seeds and cilantro. Enjoy!