Pineapple Teriyaki Chicken Thigh Kebabs

1. 1

   In a saucepan, combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger; stir until well mixed. Cook over medium heat until the sauce just begins to boil, about 5 minutes. Lower the heat to low and whisk in cornstarch until fully blended. Cook, stirring constantly, until the mixture begins to thicken, 1 to 2 minutes. Remove the teriyaki sauce from the heat.

2. 2

   Thread the chicken onto skewers. Season both sides with salt and pepper. Brush both sides of the chicken with teriyaki sauce, reserving the remaining sauce, and refrigerate for at least 2 hours or overnight for best results.

3. 3

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

4. 4

   Arrange the chicken skewers on the prepared baking sheet.

5. 5

   Bake in the preheated oven for 10 to 13 minutes. Remove from the oven.

6. 6

   Position an oven rack about 6 inches from the heat source and preheat the oven broiler. Brush the skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.

• Calories 231.92 kcal Moderate
• Protein 22.22 g Good Source
• Carbs 16.88 g Moderate
• Total Fat 9.15 g Moderate
• Saturated Fat 3.06 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 100.93 mg High
• Sodium 530.08 mg High
• Fiber 0.15 g Low Source
• Sugar 10.35 g High
• Added Sugar 0.17 g Low Source
• Calcium 14.78 mg Low Source
• Iron 1.31 mg Low Source
• Potassium 88.63 mg Low Source
• Vitamin A 0.67 mcg_rae Low Source
• Vitamin C 12.03 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Corn 🌽
• Garlic 🧄