This is super easy and can be grilled, or if you happen to have metal skewers with a rack, you can bake them in the oven like I did. If grilling, just make sure you oil the grate and cook over a medium flame so the veggies don’t turn into crispy black veggies before the chicken has a chance to cook through. Also, I normally make my own teriyaki sauce, but I had leftover bottled stuff that I wanted to use up, feel free to use your favorite or make your own.
- 2 chicken breasts, cubed
- 1/2 red onion, sliced into quarters and then cut in half
- 2 green bell peppers, cut into 1/2″ pieces
- 1 can pineapple chunks
- Favorite Teriyaki sauce, or home made, about 2 cups
- 1/2 C. Mayonnaise
- 2-3 Tbsp. Sriracha sauce
- 2-3 Tbsp. honey
- 3-4 cloves garlic, finely minced
- olive oil
Preheat oven to 400°, or preheat grill.
In a large resealable ziplock bag add the chicken and about 1-1/2 C. teriyaki sauce, place in fridge and marinate 1 to 8 hours, turning occasionally.
Once chicken is marinated, assemble your skewers. It doesn’t really matter what order you skewer everything, but I did red onion, bell pepper, chicken, then pineapple.
If using the oven, line a baking sheet with foil (for easy clean up) and place your skewer rack on top, then your skewers. Brush with additional reserved teriyaki sauce.
Bake until chicken is cooked through, basting with additional sauce at least once during cooking.
Make your sauce by heating 1.5 Tbsp. olive oil in a small sauce pan. Add garlic and cook until fragrant, about 30 seconds, do not burn it!
In a bowl combine Sriracha, honey, and mayonnaise. In a food processor add garlic and the sriracha sauce (if you have a small prep food processor just add garlic and half the sriracha mix). Process until smooth and mix with the rest of the sauce (if using the small processor method).
Take chicken out of oven, let cool for 5 minutes or so, drizzle sauce over and serve.