1 c. soy sauce
1 c. sugar
1/2 c. water
1/4 c. vegetable oil
1 clove garlic, minced
sprinkle of ginger
I made half of that recipe and had previously turned it into a glaze for chicken tenders on the stove a few days earlier. But I figured whether glaze or marinade, it would still work for our purposes.
I put two chicken breasts (probably 3/4 - 1 pound) in a Ziploc bag and added enough sauce for them to sit in. And then I went to work.
I read in a recipe book that if you soak wooden skewers in water for 30 minutes before grilling, they won't burn on the grill. So as those soaked, I cut up:
1 yellow pepper
into decent chunks. I cut them on the smaller size, but they worked out great us. I also cut up the chicken into pieces about 3/4 - 1" in size. And I opened a can of pineapple chunks.
Then I threaded them onto the skewers, somewhat in this manner:
I tried to get about 4 pieces of chicken on one skewer. And I got 8 kabobs out of the ingredients, with some of the vegetables leftover.
Then Zak grilled them, and once they were almost done we added a glaze. I was initially just going to heat up the remaining teriyaki sauce and stir in some of the pineapple juice, but Zak thought we should add some spices to make it really yummy. I probably used half of the pineapple juice drained from the can. Zak added pinches of:
cinnamon (small amount)
chili powder (small amount)
He brushed it on both sides and they came out really well. We had them with corn on the cob and now we can't wait to have them again!
1/2 recipe of teriyaki sauce, as provided above (which had been made thicker, into a glaze)
3/4 - 1 lb. chicken breasts, marinated in said sauce for 3 - 4 hours, cut into 3/4 - 1" cubes
1 onion, cut into similar sized cubes
1 yellow pepper, cut into similar sized cubes as well
1 can of pineapple chunks + juice (reserve in a bowl)
8 wooden skewers [if you use metal, I read to brush them with oil first]
pinches and dashes of [here pinches are the larger of the two]:
garlic salt (pinches)
chili powder (dash)
1. Make teriyaki sauce into glaze (add water that is equal to 1/2 of the total amount of sauce + cornstarch, microwave until thick and clear).
2. Put chicken (cut up before or after, doesn't matter) in bag, add maybe 1/2 of the sauce.
3. Marinate for 3 - 4 hours.
4. Soak wooden skewers in water for 30 minutes.
5. Cut onion and pepper up, into 3 /4 - 1" cubes.
6. Open pineapple can.
7. Cut chicken, if you haven't already.
8. Thread on ingredients in some semblance of this order: chicken/pineapple/onion/chicken/pepper/onion/pineapple/chicken, etc. I got 4 pieces of chicken onto each skewer.
9. Grill for 10 - 20 minutes, turning every 5 - 8 minutes.
10. Heat up remaining teriyaki sauce, add about half of the pineapple juice as well as the spices. Mix to taste.
11. Brush glaze onto kabobs once they are almost done cooking.
The moment he realized that I was right, and he was wrong. ;)