Saturday, May 26, 2012

Teriyaki Chicken Yoshida Sauce with Grill Pineapple

Teriyaki Chicken Yoshida Sauce with Grill Pineapple

This recipe is easy all you have to do is use any kind of chicken thigh or chicken breast cut to bite site or sliced thin whatever you like, you can do as much as you like

1 1/2 lb of chicken cube
1/2 cup teriyaki sauce
1/2 cup Yoshida sauce
1 green onion chopped
1 t roasted sesame seeds
Skewers soak in water ahead of time before grilling

Pineapple cut it long enough that you can put it on the skewer

Mix and marinate the chicken at least 4 hours or overnight, Make sure you mix extra sauce for basting
Thread the chicken into skewers (when I marinate meat I make sure to have enough sauce to cover the meat)
Grill the chicken on medium heat until the meat turn brown then start  basting the chicken on both sides with the teriyaki and Yoshida sauce mix.

Do the same with the pineapple and when it is almost done brush the sauce on it grill until the pineapple caramelized.

Serve with Rice or Asian vegetable salad.

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