Light Hawaiian Teriyaki Chicken Skewers combine Japanese and Hawaiian flavours in one delicious bite. Juicy, teriyaki-marinated chicken meets caramelized grilled pineapple for a perfect balance of sweet and savory.
Light Hawaiian Teriyaki Chicken Skewers is a variation of what my mom used to make when I was a kid. Back in the day, coming from this small town up North, the supermarket had no choice of “Asian” ingredients except soy sauce. My mom would marinate the chicken simply in soy sauce for an hour, and the pineapple would bring a contrasting sweet touch.
Low-Sugar Teriyaki Sauce
So, in a way, I’ve separated the sugar from the usual Teriyaki sauce and added the pieces of pineapple to balance the savoury of the soy sauce because Asian food is all about the perfect balance! This version is lighter on sugar but has a high taste and is incredibly savoury, which complements our tropical fruit!
The Many Ways to Grill
These were baked in the oven but could have been done on the BBQ. From Microwave to Crockpot grilling, there is always a way to grill your meat on a cold winter night!
Variations
I’ve used chicken, but turkey could be great, too! As for the veggies, a bit of red bell pepper would make it even more colourful and complement the dish. If you are vegetarian, or some of you are, use halloumi cheese or tofu cubes instead of the meat.
Serve With
So, let’s make Hawaiian-Teriyaki skewers!
Light Hawaiian Teriyaki Chicken Skewers
Ingredients
- 2 Chicken Breasts (Cut into cubes.)
- 1/4 Pineapple (Cut into cubes.)
- 1 onion (Cut into large pieces.)
Light Teriyaki Sauce
- 1 tbsp mirin
- 3 tbsp soy sauce (or tamari)
- 1 tbsp sugar
- 1 tsp corn starch
- ½ tbsp ginger (grated)
- salt and pepper
Instructions
- Cut the chicken into large cubes.
- Mix all the ingredients from the marinade in a small bowl.
- Add the marinade to the chicken pieces and marinate in the fridge for 30 minutes to an hour.
- Soak the bamboo skewers in water during that time.
- Add the pieces of marinated chicken, pineapple and onions to the skewers and lay them on a grill. Keep the leftover marinade to brush the skewers mid-way.
- Bake at 180°C (350°F) for 25 minutes; brush them with the leftover marinade once or twice while cooking.
6 Comments
I love this idea, Marie! I’m totally going to try it with shrimp this summer. I love the tropical essence here. This just *screams* summer patio dinner 🙂
Calling the sun;)
I keep finding myself drawn back to your recipes! I want to try this one, too. I also grew up in rural Canada, and I know what you mean about the lack of availability of ingredients. My mother made sweet and sour meatballs with catsup and canned pineapple!
The times have changed since the 80 s and all that globalization!
Me too, my mom made “Hawaii” meatballs by adding canned pineapple, and reducing the juice.
This recipe is perfect, and I love to char the pineapple a little, too. You are making me dream of summer, and the BBQ. Bring it on!
Awesome rendition of a classic!!