Averie Cooks

-1 If using bamboo skewers, soak them in water for about 30 minutes prior to grilling. If using metal skewers, this isn't necessary.
-1 Preheat outdoor grill to medium-high heat or if using an indoor grill pan, preheat your oven to 500F.
-1 Thread the chicken onto the skewers, keeping the pieces fairly close together and leave 1 to 2 inches of space at both ends so that the chicken doesn't slip off on the grill end and that you have something to hold onto on the other end.
-1 Evenly drizzle the skewers with olive oil, evenly sprinkle with salt and pepper, and grill for about 6 to 8 minutes with the lid closed, or until the chicken is about 1 to 2 minutes from being done. Make sure to rotate the skewers frequently while grilling to ensure even cooking.
-1 Evenly brush a few coats of pineapple teriyaki marinade or sauce over each skewer and continue to cook for about 1 to 2 minutes, or until done.
-1 If you're serving coconut rice in a pineapple, prepare the rice ahead of time or use precooked coconut rice in a packet. I recommend using a very sharp knife and a strong person to slice through a pineapple if you're going this route.
-1 Otherwise, optionally garnish with fresh cilantro or parsley, optional lime wedges, and serve immediately with whatever sides or vegetables* (See Notes) you'd like.