Island Ember Skewers
Grilled Sardine and Teriyaki Pineapple Skewers with a Sweet-Smoky Glaze
30 minutes
Serves 4
DinnerHawaiianDairy-freeNut-free
Herb's take
Get ready to take sardines to the luau: we’re threading them with juicy pineapple, bathing them in a homemade teriyaki glaze, and grilling for Hawaii-in-a-bite. This is a great excuse to fire up the grill and see why sweet, savory, and smoky love a beach party.
Ingredients
Yield
4
Instructions
- 01In a small saucepan, combine soy sauce, brown sugar, ginger, garlic, rice vinegar, honey, and sesame oil. Bring to a simmer over medium heat, stirring often until the sugar dissolves, about 2 minutes.
- 02Mix cornstarch and water in a small bowl to make a slurry, then whisk into the saucepan. Cook until the sauce thickens and becomes glossy, about 2 minutes. Remove from heat and let cool.
- 03Thread drained sardines and pineapple chunks alternately onto skewers, starting and ending with pineapple for stability. You should get 2 skewers per person.
- 04Brush each skewer generously with the cooled teriyaki glaze, reserving about 1/4 cup for serving.
- 05Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- 06Grill the skewers for 2 to 3 minutes per side, turning carefully. Baste once more with glaze during the last minute of grilling.
- 07Transfer skewers to a platter. Drizzle with reserved teriyaki glaze, sprinkle with scallions and sesame seeds, and serve with lime wedges.
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