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Export 16 ingredients for grocery delivery
Step 1
If using wooden skewers, soak in water for 30 minutes before cooking.
Step 2
In a medium-sized bowl whisk together soy sauce, pineapple juice, honey, rice vinegar, mirin rice wine, sesame oil, ginger, and garlic.
Step 3
Reserve ½ cup of the teriyaki sauce mixture.
Step 4
In a resealable plastic bag, add diced chicken and ½ cup of the reserved teriyaki sauce mixture.
Step 5
Marinate for at least 30 minutes or overnight in a refrigerator.
Step 6
Add the remaining teriyaki sauce mixture to a small saucepan, should be about 1 cup.
Step 7
In a small bowl mix together the cornstarch and 2 tablespoons of water to make a cornstarch slurry.
Step 8
Bring the sauce to a boil over medium-high heat and cook for 1 minute.
Step 9
Add the cornstarch slurry to the boiling sauce, and whisk to combine.
Step 10
Continuously stir until a nice and thick sauce coats the back of a spoon, 30 to 60 seconds. Set sauce aside.
Step 11
Thread marinated chicken, red bell pepper, pineapple chunks, zucchini, and red onion on the skewers.
Step 12
Heat grill to medium-high.
Step 13
Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill.
Step 14
Once the grill is very hot, add the chicken skewers and discard the marinade.
Step 15
Cook on one side uncovered for 4 minutes.
Step 16
Flip over and cook another 4 minutes.
Step 17
Cook on the remaining sides for 2 minutes per side, or until the internal temperature of the chicken reaches 165°F (74°C).
Step 18
Remove chicken from the grill, glaze skewers with more sauce and garnish with green onions.
Step 19
Serve extra teriyaki sauce on the side and season chicken skewers with salt and pepper as desired.
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