Teriyaki Chicken Skewers with Pineapple Sauce

The sharpness of the pineapple contrasts perfectly with the sweet, sticky teriyaki chicken skewers. Perfect for a summer barbecue or a light starter.

Cooking Time
30

Portions
4

Ingredients

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•   kg boneless skinless chicken thigh, cut into bite size pieces
•   green onions (white part only) cut into 1.5 inch pieces
• g Blue Dragon Dark Soy Sauce
• ml pineapple juice
• g brown sugar
• g rice wine
•   cloves garlic, minced
• g ginger
• ml Blue Dragon Sesame Oil
•   portion Cracked black pepper
•   portion Sesame seeds
• g corn starch
•   bamboo skewers, soaked in water for 30 mins

• 1

  Step 1

  Put chicken and green onion pieces onto skewers. Set aside.
• 2

  Step 2

  Heat the grill very hot. Grease the grate with some oil and place the chicken skewers. Grill until the chicken is cooked through, turning once or twice.
• 3

  Step 3

  Meanwhile, mix soy sauce, pineapple juice, rice wine, sugar, garlic, ginger, sesame oil, pepper, and corn starch in a small skillet. Boil until thickened.
• 4

  Step 4

  Brush the sauce over the chicken skewers and sprinkle toasted sesame seeds over. Serve warm.

Ingredients

• 1.5 kg boneless skinless chicken thigh, cut into bite size pieces
• 8 green onions (white part only) cut into 1.5 inch pieces
• 80 g Blue Dragon Dark Soy Sauce
• 50 ml pineapple juice
• 80 g brown sugar
• 40 g rice wine
• 4 cloves garlic, minced
• 20 g ginger
• 20 ml Blue Dragon Sesame Oil
• 1 portion Cracked black pepper
• 1 portion Sesame seeds
• 30 g corn starch
• 16 bamboo skewers, soaked in water for 30 mins

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