Ingredients

1/4 cup teriyaki sauce

1/4 cup rice vinegar

3 tablespoons olive oil

1 tablespoon fish sauce

1/2 teaspoon sriracha or other hot sauce

3 tablespoons packed dark brown sugar

1/2 teaspoon grated fresh ginger

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

3/4 pound raw cleaned and deveined shrimp

2 cups fresh pineapple chunks (about 18 pieces)

1/2 teaspoon cornstarch

Preparation

  1. In a small bowl, combine teriyaki sauce, vinegar, oil, fish sauce, sriracha, 1 tablespoon of the brown sugar and the grated ginger. Combine in a resealable plastic bag with chicken pieces and shrimp. Marinate in the refrigerator at least 30 minutes to 1 hour.
  2. Heat grill to medium-high heat. Thread a piece of chicken, a shrimp and a pineapple chunk onto a skewer. Repeat, reserving marinade.
  3. Transfer reserved marinade to a small saucepan. Add remaining 2 tablespoons brown sugar and the cornstarch. Bring to a boil. Reduce heat and cook 5 minutes.
  4. Lightly oil grill grate. Grill skewers for 3 to 4 minutes. Flip over and grill 3 to 4 minutes more or until chicken and shrimp are cooked. Place on a platter and drizzle with some of the cooked marinade. Serve extra alongside.