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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.

Prep: 10 mins
Cook: 20 mins
Serves: 4
    • 1.5 kg boneless skinless chicken thigh, cut into bite size pieces
    • 8 green onions (white part only) cut into 1.5 inch pieces
    • 80g Blue Dragon Dark Soy Sauce
    • 50ml pineapple juice
    • 80g brown sugar
    • 40g rice wine
    • 4 cloves garlic, minced
    • 20g ginger
    • 20ml Blue Dragon Sesame Oil
    • Cracked black pepper
    • Sesame seeds
    • 30g corn starch
    • 16 bamboo skewers, soaked in water for 30 mins
    1. Put chicken and green onion pieces onto skewers. Set aside.
    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. 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. Brush the sauce over the chicken skewers and sprinkle toasted sesame seeds over. Serve warm.

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