INGREDIENTS NEEDED:
FOR THE TERIYAKI SAUCE:
1 Cup.Of soy sauce.
1/2 Cup.Of pineapple juice.
1/4 Cup.Of brown sugar.
1/4 Cup.Of honey.
2 cloves garlic, minced.
1 Tsp.Of ginger, grated.
1 Tbsp.Of cornstarch (optional, for thickening).
FOR THE CHICKEN:
4 boneless chicken breasts.
Salt and pepper, to taste.
2 Tbsp.Of vegetable oil
A medium fresh pineapple, peeled and cut into chunks.
A sliced red bell pepper.
A sliced green bell pepper.
1 medium sliced onion.
2 green onions, chopped (for garnish).
PREPARATION:
1st Step:
Combine soy sauce, pineapple juice, brown sugar, honey, minced garlic, and grated ginger in a small saucepan. Stirring occasionally, bring the mixture to a gentle simmer over medium heat until the sugar dissolves. If desirable, thicken the sauce by whisking in cornstarch dissolved in a small amount of water. Take off the heat and set aside.
2nd Step:
Season the chicken breasts on both sides with salt and pepper, then place them in a resealable container and pour half of the prepared teriyaki sauce over them.
3rd Step:
Seal the bag, ensuring that the chicken is evenly saturated with the sauce, and marinate in the refrigerator for a minimum of 30 minutes and up to 24 hours for maximum flavor.
4th Step:
Heat the barbeque to a medium-high temperature. Pineapple pieces, red pepper slices, green pepper slices, and onion slices are threaded onto skewers.
5th Step:
Brush the pineapple and vegetables on skewers with vegetable oil. Place the skewers on the grill and cook for 5-7 minutes, rotating them every so often, until they acquire a beautiful sear. Take the food off the barbecue and place it aside.
6th Step:
Heat the barbeque to a medium-high temperature. Remove the chicken from the refrigerator and dispose of the remaining marinade.
7th Step:
Brush vegetable oil onto the grill grates to prevent adhering. Cook the chicken breasts on the grill for 6 to 8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius).
8th Step:
During the last few minutes of barbecuing, baste the chicken with the reserved teriyaki sauce to ensure that it caramelizes and forms a lustrous glaze.
9th Step:
Transfer the chicken to a serving platter and allow it to settle for several minutes. Place the pineapple and vegetable skewers next to the chicken teriyaki slices. Immediately garnish with minced green scallions and serve.
