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.