Ingredients
1.5lbsboneless skinless chicken breastscut into bite-sized pieces
1batchHawaiian Teriyaki Saucedivided (see below)
2largegreen bell pepperscored and cut into bite-sized pieces
2largered bell pepperscored and cut into bite-sized pieces
1largepineapplecored and cut into bite-sized pieces
1largered onionpeeled and cut into bite-sized pieces
2TbspPure Olive Oilplus extra for brushing the grill
salt and pepperto taste
1⁄4tsptoasted sesame oiloptional
1⁄4cupfresh cilantro leavesfinely-chopped
2clovesgarlicpeeled and minced
1⁄3cupsoy sauce
1⁄4cuporange or pineapple juice
3Tbsphoney
3TbspPure Olive Oil
3tsprice wine vinegar
½tspground ginger
wooden or metal skewers
Preparation
If using wooden skewers, soak them in a large pan of water for at least 30 minutes before cooking.
Combine the chicken and half of the Hawaiian teriyaki sauce in a large ziplock bag or bowl, and toss until the chicken is evenly coated. Seal or cover, and refrigerate for at least 20 minutes.
Meanwhile, chop up the veggies and pineapple, and add them to a large bowl. Toss with the olive oil until evenly coated.
When the veggies, pineapple and chicken are all ready, thread them onto the skewers following the order of the colors of the rainbow. Season each skewer with salt and pepper.
Heat the grill to 400 degrees F, and brush the grates with extra olive oil.
Place the skewers on the grill, and cook for 4 to 5 minutes per side, or until the chicken is cooked through and no longer pink inside. Remove the skewers from the grill.
In a small bowl, whisk together the reserved (unused) teriyaki sauce with the sesame oil, then brush the sauce onto on both sides of the skewers. Sprinkle with cilantro, and serve immediately.
Whisk all ingredients together until combined.
