Hawaiian Peppered Teriyaki Chicken Skewers

Directions

Hot Pepper Hawaiian teriyaki sauce
Combine all of the ingredients except the cornstarch and water into a small sauce pot and turn up to medium heat. Combine the room temperature water and corn starch and add that to the pot once it boils. Stir until the sauce thickens and then turn off the heat.

Debone the chicken. I like doing this because it’s cheaper and I can save all the bones to make stock. Not everyone thinks the same way so get the kind of chicken you want to eat.

Cut the chicken into chunks that will skewer well. The key here is to make everything going onto the skewers fairly similar in size so you get even cooking 1-1.5 inches. Once the chicken is cut up take a ¼ of the teriyaki and combine with the chicken, mix and marinate while you are prepping the rest of the fruit and veggies.

Chop the peppers and onion and pineapple approximately 1-1.5 inches and place on a cookie sheet in piles which makes for easy clean up. Thinly slice the jalapenos (the pineapple jalapeno combo is amazing).

Put the skewers together in whatever order you like, I did.

Pineapple
Jalapeno
Chicken
Onion
Bell pepper
Repeat

Once they are all together, grill them over a medium-hot grill and brush with the remaining teriyaki sauce as the skewers cook. You want to wait for them to brown a bit before you turn them and keep an eye on them because the sugar in the marinade tends to burn if your heat is too high.

It’s ready once the chicken reads 165 on a thermometer.

Serve over sticky rice and enjoy with maybe a bit more soy and some sliced green onions if you fancy.

Ingredients

• 1 small chicken or 2 large breasts or 6 boneless thighs
• 1 pineapple
• 1 green bell pepper
• 1 Red onion
• 2 jalapenos
• 1 cup good soy sauce
• ¼ cup dark brown sugar
• ¼ cup pineapple Juice
• ¼ cup pineapple Juice
• 2 tbsp finely chopped small spicy peppers
• 1 tbsp Smoked Habanero Mango hot sauce
• 1 ½ tbsp cornstarch
• 1 ½ tbsp water