Teriyaki Chicken Thigh Skewers

Ingredients

• 3 tablespoons soy sauce
• 0.25 cups pineapple juice
• 3 tablespoons pineapple juice
• 0.25 cups hot honey , such as Mike's Hot Honey®
• 3 tablespoons hot honey , such as Mike's Hot Honey®
• 2 cloves garlic , minced
• 1 tablespoon brown sugar
• 0.5 teaspoons salt
• 0.5 teaspoons ground ginger
• 2 tablespoons cornstarch
• 1 pound skinless , boneless chicken thighs, cut into strips
• salt and ground black pepper to taste

Instructions

1. 1

   Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.

2. 2

   Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.

3. 3

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

4. 4

   Place chicken skewers on the prepared baking sheet.

5. 5

   Bake in the preheated oven for 10 to 13 minutes. Remove from oven.

6. 6

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.