Ingredients
1.5 pounds boneless chicken thighs (skinless or with skin)
2 cups pineapple chunks (fresh or thawed frozen)
1 red bell pepper, cut into 1-inch pieces
12 wooden or metal skewers
1/4 cup soy sauce (no alcohol)
2 tablespoons pure maple syrup
1 tablespoon rice vinegar
1 teaspoon grated ginger
1 clove garlic, minced
1 teaspoon cornstarch
1 tablespoon sesame oil (optional)
Instructions
Prep skewers by soaking wooden sticks in water 15 minutes to prevent burning
In a bowl, mix soy sauce, maple syrup, vinegar, ginger, garlic, and cornstarch for the glaze
Add chicken to marinade and refrigerate 15-20 minutes
Thread 3 chicken pieces, 1 pineapple chunk, and 1 pepper slice onto each skewer
Heat grill or stovetop pan to medium-high heat
Cook skewers 6-7 minutes per side until chicken reaches 165°F
Baste with extra sauce during last 2 minutes of cooking for glossy finish
Notes
Substitute tofu for chicken to make vegetarian
Use a grill pan for indoor cooking
Double marinade time to 30 minutes for deeper flavor
Ensure pineapple chunks are firm to maintain structure during cooking
Brush with extra sauce after cooking for thicker glaze
- Prep Time: 25
- Cook Time: 15
- Category: Quick Chicken
- Method: Grilling
- Cuisine: Asian Fusion
- Diet: Pork-Free, Alcohol-Free
Nutrition
- Serving Size: 4 skewers
- Calories: 410
- Sugar: 22g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg