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Soak six 8-inch skewers in water for at least 30 minutes. In a small saucepan over medium-low heat, heat the olive oil. Cook the garlic and ginger, stirring frequently, for 3 minutes or until fragrant. Add the soy sauce, vinegar, brown sugar, and pepper and reduce to low heat.
In a small bowl, stir the cornstarch into water, Add the mixture to the saucepan and let simmer, stirring frequently, until the sauce thickens and bubbles. Remove from the heat and cool to room temperature.
In large bowl, combine the chicken with the teriyaki sauce. Cover and marinate in the refrigerator for at least 1 hour.
Lightly salt the pineapple. Divide the pineapple and chicken among the skewers, threading them in an alternating fashion and shaking off excess marinade from the chicken chunks. Heat a grill pan over medium-high heat until hot. Working in batch if necessary, grill the skewers, turning, for 20 minutes or until the juices run clear when the chicken is pierced with a knife.