Japanese-inspired dishes that incorporate fruit can be elegant, refreshing, and perfect for a warm-weather holiday like Memorial Day or for summertime gatherings and barbecues with friends and family.
Both of these recipes are simple to make, have great substitutes for the Japanese ingredients that you might not be able to find and give great tips on making them more portable. Either can be served at room temperature or cold so you don’t have to worry about serving right after they are cooked. Enjoy!
Yuzu Kosho Chicken Skewers with Grilled Pineapple
Bold, citrusy, and just the right amount of heat, these skewers balance savory grilled chicken with the sweetness of caramelized pineapple—a bright, crowd-pleasing dish perfect for summer grilling.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tsp yuzu kosho (Japanese citrus-chili paste) *
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp neutral oil
- 1 cup fresh pineapple chunks
- Bamboo skewers, soaked in water
- Garnish: red pepper, parsley and toasted sesame seeds
Instructions
- Marinate Chicken: In a bowl, whisk yuzu kosho, soy sauce, mirin, sake, and oil. Toss chicken in the marinade and refrigerate for at least 30 minutes.
- Assemble Skewers: Thread marinated chicken and pineapple chunks alternately.
- Grill over medium heat for 8–10 minutes, turning occasionally, until chicken is charred and cooked through.
- Serve at any temp but warm is preferred, garnish with finely chopped red pepper, parsley and sprinkle with toasted sesame seeds.
Notes
* Substitute for Yuzu Kosho - Use Lime or Yuzu Juice + Chili Paste (Easy DIY)
Use: 1 tsp lime or lemon zest + 1 tsp juice + 1/2 tsp chili paste (like sambal oelek or fresh Thai chili)
Tip: After grilling, slide the chicken and pineapple off the skewers and pack them in a sealed container. Serve chilled or at room temperature with toothpicks or in lettuce cups for easy, mess-free bites.
Miso Glazed Grilled Peaches
When peaches are in season, there’s nothing more juicy, sweet and succulent! Sweet peaches meet umami-rich miso in this elegant side or dessert, finished with aromatic shiso for a distinctly Japanese twist on grilled fruit.
Ingredients
- 3 ripe peaches, halved and pitted
- 1 tbsp white miso
- 1 tbsp honey
- 1 tbsp mirin
- 1 tbsp olive oil
- Garnish: fresh shiso or mint leaves
Instructions
- Make Glaze: Mix miso, honey, mirin, and olive oil until smooth.
- Grill Peaches: Brush cut side with glaze and grill on medium-high for 3–4 minutes until grill marks appear.
- Serve at any temp but warm is preferred, garnish with shiso or mint leaves.
Notes
Tip: Grill the peaches ahead of time and pack them in a shallow container with parchment between layers. Slice them into quarters and serve them chilled or room temp on small skewers or with cocktail forks for a no-mess finger food.