Teriyaki Chicken Skewers and Rum-Grilled Pineapple

Teriyaki chicken, pineapple and a grill: a meal trifecta. Zesty, savoury nature of teriyaki marinade and fresh, juicy pineapple spears basted with butter-rum glaze will make mouths water... maybe even drool. Serve with your favourite veggies and savour the tasty results.


For the Teriyaki Chicken

450 g boneless, skinless chicken breast
½ cup soy sauce
½ cup brown sugar
¼ cup water
2 tablespoons white vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ cup chopped green onion
1 teaspoon toasted sesame seeds

For the Rum-Grilled Pineapple

½ cup rum
½ cup brown sugar
4 tablespoons butter
½ teaspoon ground cumin


  1. Combine soy sauce, brown sugar, water vinegar, minced garlic and minced ginger in a bowl. Pour mixture in a large, zip-top bag with chicken and marinade anywhere from 3 to 24 hours.
  2. Pour rum in a small pot and simmer over medium heat. Stir-in brown sugar and cinnamon and simmer for another 1-2 minutes.
  3. Preheat one side of grill to 260°C. Thread chicken on skewers, place on grill and sear 1 minute on each side. Turn burners to medium-low heat and cook until internal temperature reaches 75°C. Remove from grill.
    HOT TIP – It should take 10-15 minutes for the chicken’s internal temperature to reach 75°C.
  4. Pre-heat other side of grill to 150°C. Place pineapple spears on grill and baste with butter rum. Rotate every minute and baste as desired. Remove when the chicken skewers finish cooking.
  5. Top with green onions and toasted sesame seeds.