Miso Honey Chicken Skewers with Grilled Pineapple & Sesame Cucumber Salad

Justin Daniel Tse
Executive Chef at Wander the Resort in Canada

A Kingston native and third-generation chef, Justin’s culinary journey began in his family’s Chinese restaurant. He refined his fine dining skills at Arctic Watch Wilderness Lodge in Nunavut and Ottawa’s acclaimed Atelier, with international experience in Michelin-starred kitchens including Restaurant Sat Bains (UK), Moto, and Esmé (Chicago).

Named one of Canada’s Top 30 Under 30 in Restaurant & Hospitality and a Finalist for San Pellegrino’s Best Young Chef, Justin brings creativity, precision, and passion to every dish.

Justin collaborates closely with Prokan Grills to develop innovative recipes and outdoor cooking content, bringing professional-level creativity to home grilling enthusiasts.

  • Finished Dish:
    • Grilled miso honey chicken thigh and scallion skewers.
    • Grilled pineapple with tajin.
    • Sesame cucumber salad topped with crispy shallots, and fresh lettuce wraps, served with nuoc cham (Vietnamese dipping sauce) and cumin spice mix.

    1. Honey Miso Marinade & Glaze

    Ingredients:
    ● 100g red or white miso paste
    ● 70g mirin
    ● 30g canola oil
    ● 10g sesame oil
    ● 10g gochugaru paste
    ● 15g soy sauce
    ● 45g sugar

    Instructions:
    ● Whisk all ingredients together until well combined.
    ● Use part of the mixture to marinate chicken thighs (at least 1 hour or overnight).
    ● Reserve the rest to glaze chicken during grilling.

    2. Grilled Chicken Skewers

    Ingredients:
    ● 6 skin-on, deboned chicken thighs
    ● Scallions (cut into 2-inch pieces)
    ● Bamboo or metal skewers

    Preparation:
    ● Cut each chicken thigh into 3 strips.
    ● Thread onto skewers, alternating with scallions. Makes about 9 skewers.

    Grilling Instructions:
    ● Preheat Prokan Grill to 375°F.
    ● Grill skewers for 3 minutes per side, glazing each time before flipping.

    3. Grilled Pineapple with Tajin

    Ingredients:
    ● 1 whole pineapple, peeled and cored
    ● Tajin seasoning

    Preparation:
    ● Slice or dice pineapple into large pieces.
    ● Preheat Prokan Grill to 375°F.
    ● Grill for 8 minutes per side, total 16 minutes, until caramelized and lightly charred.
    ● Sprinkle with Tajin seasoning before serving.

    4. Sesame Cucumber Salad

    Sesame Dressing Ingredients:
    ● 270g Kewpie mayo (or Hellmann’s)
    ● 60g white sesame paste (or tahini)
    ● 10g sugar
    ● 8g kosher salt
    ● 20g rice vinegar
    ● 10g toasted sesame oil
    ● 10g soy sauce or tamari
    ● 15g Dijon mustard

    Instructions:
    ● Mix all dressing ingredients until smooth.
    ● Store in fridge (keeps up to 2 weeks).

    To Assemble Salad:
    ● Thinly slice cucumbers and toss with sesame dressing.
    ● Top with crispy shallots before serving.

    To Serve:
    ● Butter or romaine lettuce leaves (for wrapping)
    ● Nuoc cham (Vietnamese dipping sauce)
    ● Cumin spice mix
    ● Serve grilled chicken, pineapple, and cucumber salad in lettuce wraps with dipping sauce and spice mix on the side.