Ingredients:

• 1 lb Teriyaki Pineapple Chicken Meatballs 
• 1 cup pineapple, diced 
• Bamboo skewers, soaked in water for 30 minutes

Teriyaki Glaze:

• 1/2 cup teriyaki sauce
• 2 Tbsp honey
• 1 Tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp minced garlic
• 1 tsp cornstarch
• 2 Tbsp water

Directions:

• Preheat the grill to medium-high heat.
• Thread the precooked chicken meatballs and diced pineapple alternately onto the soaked bamboo skewers, leaving a little space between each meatball and pineapple piece.
• In a small saucepan, combine all the ingredients for the teriyaki glaze: teriyaki sauce, honey, rice vinegar, grated ginger, minced garlic, cornstarch, and water. Stir until the cornstarch is dissolved.
• Place the saucepan over medium heat and bring the mixture to a simmer. Cook, stirring constantly, until the glaze thickens, about 2-3 minutes. Remove from heat.
• Brush the teriyaki glaze generously over the chicken meatball and pineapple skewers, coating them evenly.
• Place the skewers on the preheated grill and cook for about 5-7 minutes, turning occasionally, until the meatballs are heated through and the pineapple begins to caramelize.
• Once heated, remove the skewers from the grill and transfer them to a serving platter.
• Serve the Teriyaki Pineapple Chicken Meatball Skewers hot, garnished with chopped green onions or sesame seeds if desired.