Teriyaki chicken, pineapple and bacon skewers Recipe
We used Kokkoman Teriyaki Marinade and Stir Fry Sauce, available from major supermarkets. Use pre-diced chicken and pre-cut pineapple if short on time.
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Cooking tools:
- Metal skewer
- Grill pan
- Chef's knife
- Cutting board
- Mixing bowl
- Pastry brush
- Measuring spoon
- Serving platter
- Plate
- Stove
Ingredients
- 750g free-range chicken breast fillets, trimmed
- 2 tblsps teriyaki sauce, plus extra to serve
- Cracked black pepper to taste
- 1/2 fresh pineapple (1kg), peeled and cored
- 150g streaky bacon rashers, cut into 3cm pieces
- 12 x 25cm-long metal skewers
- Steamed jasmine rice, to serve
- Thinly sliced green spring onions, to garnish
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