# Island Ember Skewers

Grilled Sardine and Teriyaki Pineapple Skewers with a Sweet-Smoky Glaze

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.

- Serves: 4
- Cook time: 30 minutes
- Cuisine: Hawaiian
- Meal: Dinner
- Dietary: Dairy-free, Nut-free
- Canonical: https://cookwithherb.com/r/grilled-sardine-and-teriyaki-pineapple-skewers-with-a-sweet-smoky-glaze-7d7dc28c
- Image: /api/recipes/image-file?pathname=recipes%2F7d7dc28c-6e8e-4562-9807-ecadf1ae3bf8-1790886169476.png

## Ingredients

- 2 cans (3.75 oz each) canned sardines in olive oil, drained
- 2 cups fresh pineapple, cut into 1-inch cubes
- 1/3 cup soy sauce
- 3 tbsp brown sugar, packed
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- 4 lime wedges
- 8 bamboo or metal skewers

## Instructions

1. In 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.
2. Mix 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. (Herb says: Cornstarch thickens as it heats, so keep stirring; don’t walk away, or your teriyaki turns to taffy.)
3. Thread drained sardines and pineapple chunks alternately onto skewers, starting and ending with pineapple for stability. You should get 2 skewers per person.
4. Brush each skewer generously with the cooled teriyaki glaze, reserving about 1/4 cup for serving.
5. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
6. Grill the skewers for 2 to 3 minutes per side, turning carefully. Baste once more with glaze during the last minute of grilling. (Herb says: Sardines are delicate, so use a gentle touch, think ballet, not rugby.)
7. Transfer skewers to a platter. Drizzle with reserved teriyaki glaze, sprinkle with scallions and sesame seeds, and serve with lime wedges. (Herb says: Lime at the table is classic Hawaiian counterpoint. Add acid last so it stays bright and fresh.)