Instructions:
1. **Prepare the Marinade:** In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using).
2. **Marinate the Chicken:** Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for maximum flavor.
3. **Prepare for Grilling:** If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If desired, thread the marinated chicken onto skewers, alternating with pineapple chunks, red bell pepper, and red onion.
4. **Preheat Grill:** Preheat your grill to medium-high heat (375-400°F / 190-200°C). Lightly oil the grill grates to prevent sticking.
5. **Grill the Chicken:** Place the chicken skewers or individual chicken pieces on the hot grill. Grill for 4-6 minutes per side, or until the chicken is cooked through and has nice char marks. Internal temperature should reach 165°F (74°C).
6. **Thicken the Remaining Sauce (Optional):** While the chicken is grilling, if you want a thicker sauce for drizzling, pour the remaining marinade (that didn’t touch raw chicken) into a small saucepan. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Bring the marinade to a simmer, then gradually whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to your desired consistency.
7. **Serve and Garnish:** Remove the grilled chicken from the grill. Drizzle with the thickened teriyaki sauce (if using) and garnish with toasted sesame seeds and chopped green onions. Serve hot with steamed white rice and a side of your favorite grilled vegetables or a fresh Hawaiian-inspired salad.
Short Tips:
* For extra flavor, reserve a small amount of the marinade (before adding raw chicken) to brush on the chicken during the last few minutes of grilling.
* Don’t overcrowd the grill to ensure even cooking and good charring.
* If you don’t have a grill, you can cook the chicken in a hot skillet or on a grill pan.
* The leftover chicken is fantastic in salads, sandwiches, or rice bowls.
