Friday, July 31, 2009

Teriyaki Skewers

1 1/2 C. teriyaki
1.5 lbs. boneless skinless chicken or boneless pork cutlets
1 can pineapple chunks (16 oz.) drained
salt & pepper
1 clove garlic

12-15 wood skewers (soak in water 1 hour before using).

Rub pork or chicken with garlic and season with salt & pepper, then cut meat into 1/2" wide by 4-6" long pieces.
Thread meat and pineapple, alternating between the two until all the skewers are filled and no ingredients remain.
Soak in 1 C. teriyaki sauce for 30 minutes.

Grill over a medium-high heat for 4-7 minutes or til meat is cooked through. Baste with remaining teriyaki sauce during last 2 minutes of cooking.

Yield = 6 servings.

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