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Chicken Teriyaki Kabobs

Ingredients

  • 3/4 cup soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1 Tbsp honey
  • 1 tsp grated ginger
  • 1/2 tsp crushed red pepper
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • 1 lb boneless skinless chicken breast cut into chunks
  • 1 large onion sliced
  • 1 pineapple cored and cut into chunks
  • 2 bell peppers cut into chunks

Instructions

  • Combine soy sauce, water, brown sugar, honey, ginger and crushed red pepper in a saucepan over medium heat. Bring to a boil.
  • In a small bowl, whisk together cornstarch and water. Add 1 Tbsp of soy sauce mixture and whisk to combine. Pour cornstarch into saucepan with remaining soy sauce and whisk for 1 minute. This will thicken quickly so remove from heat after 1 minute. Let cool.
  • Pour 1/2 of sauce mixture on top of chicken pieces and marinate for 2 hours or overnight.
  • Soak bamboo skewers for 30 minutes prior to cooking. Thread chicken, vegetables and fruit onto skewers.
  • Heat grill to medium heat and oil grates. Place kabobs on grill and brush with remaining sauce mixture while cooking. Cook, turning as needed, for 10-15 minutes or until chicken pieces are cooked through.