Instructions

• Make the teriyaki sauce: in a small saucepan, whisk together the soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, and salt and pepper to taste.
• In a separate small bowl, whisk the cornstarch with the 1 tablespoon water until smooth. While whisking the sauce in the saucepan, slowly drizzle in the cornstarch mixture.
• Bring the sauce to a boil, cook 1–3 minutes until it just starts to thicken, then remove from heat. Let the sauce cool completely on the counter. Taste and add more salt if needed.
• Once the sauce is cooled, measure and remove 1/2 cup of it and set that reserved sauce aside for glazing after grilling.
• Cut the chicken into 1-1/2-inch pieces and place them in a large resealable plastic bag or container. Pour the remaining cooled sauce over the chicken, seal, and knead or toss to coat evenly. Refrigerate and marinate at least 30 minutes and up to 8 hours.
• Preheat the grill to medium-high (400–450°F). Clean and oil the grates.
• Thread the marinated chicken pieces onto skewers, alternating with the chopped red bell pepper, cubed red onion, and cubed fresh pineapple. Leave a small space between pieces so they cook evenly.
• Grill the skewers 8–10 minutes total, turning occasionally, until the chicken reaches an internal temperature of 160°F (carryover heat will bring it to 165°F). Cooking time may vary with grill and skewer thickness—use a thermometer to confirm doneness.
• Remove the skewers from the grill and brush them with the reserved 1/2 cup sauce. Let rest a few minutes, then serve with optional coconut-lime rice and toppings as desired.