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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring mirin, sake, and soy sauce to a boil in a medium saucepan; reduce until about 3/4 cup remains. Cool completely.
Pour the marinade over the chicken and refrigerate for at least 30 minutes.
Prepare a grill for medium-high heat. Remove the chicken with a slotted spoon, reserving the marinade for basting.
Thread chicken, red onion, pineapple, and shishitos (if using) onto skewers.
Grill for 4-5 minutes per side, basting often, until cooked through. Serve over rice, garnished with sesame seeds and scallions.
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Reduce the marinade all the way down to about 3/4 cup before it touches the chicken to create a glaze thick enough to stick and caramelize on the grill.
The marinade can be reduced up to 3 days ahead and kept covered in the fridge. Bring to room temp before using.
No mirin? Use 1/4 cup rice vinegar plus 1 tablespoon sugar. No sake? Dry sherry works, or use extra mirin plus a splash of water. No fresh ginger? 1/2 teaspoon ground ginger will do. No shishitos? Sub bell pepper chunks or zucchini coins.
Swap chicken for shrimp or salmon (grills in half the time). Add a teaspoon of chili garlic sauce to the marinade for heat. No grill? Broil on high, 4-5 inches from the heat, flipping and basting the same way.
Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a covered skillet or microwave to 165°F. Freeze the chicken (off the skewers) up to 2 months; skip freezing the pineapple.
Can I make the marinade ahead of time?
Yes, the marinade can be reduced up to 3 days ahead and kept covered in the fridge. Bring it to room temperature before using.
What can I use instead of mirin?
You can use 1/4 cup rice vinegar plus 1 tablespoon sugar as a substitute for mirin.
How can I cook these skewers without a grill?
You can broil the skewers on high, 4-5 inches from the heat, flipping and basting the same way as grilling.
Can I use a different protein?
Yes, you can swap chicken for shrimp or salmon, which will grill in half the time.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days or freeze the chicken (off the skewers) for up to 2 months.
