12 boneless, skinless chicken thighs, cut into chucks
Kosher salt
1 pineapple, peeled and cut into 1-inch cubes
Instructions
Soak six 8-inch skewers in water for at least 30 minutes. In a small
saucepan over medium-low heat, heat the olive oil. Cook the garlic
and ginger, stirring frequently, for 3 minutes or until fragrant. Add
the soy sauce, vinegar, brown sugar, and pepper and reduce to low
heat.
In a small bowl, stir the cornstarch into water, Add the mixture to
the saucepan and let simmer, stirring frequently, until the sauce
thickens and bubbles. Remove from the heat and cool to room
temperature.
In large bowl, combine the chicken with the teriyaki sauce. Cover
and marinate in the refrigerator for at least 1 hour.
Lightly salt the pineapple. Divide the pineapple and chicken
among the skewers, threading them in an alternating fashion
and shaking off excess marinade from the chicken chunks. Heat
a grill pan over medium-high heat until hot. 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.
Originally Submitted
5/21/2013
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