Preparation: 25 mins + chilling time Cooking: 10 mins Serves: 4
1/3 cup teriyaki sauce
1 garlic clove, finely minced
1 tbs brown sugar
700g free-range chicken thigh fillets, cut into 3cm pieces
1 red and 1 yellow capsicum, halved, deseeded and cut into 3cm pieces
5 x 1cm-thick slices fresh pineapple, cut into 3cm pieces
Leafy green salad and steamed rice, to serve
Step 1: Combine teriyaki sauce, garlic and brown sugar in a large bowl. Mix until well combined. Transfer 2 tbs of the mixture to a small bowl.
Set aside. Add chicken to the remaining mixture. Toss to coat. Cover and refrigerate for 30 minutes.
Step 2: Thread drained chicken, capsicum and pineapple onto 8 pre-soaked bamboo skewers.
Step 3: Preheat a char-grill pan or barbecue grill over medium heat. Char-grill or barbecue skewers, basting with the reserved teriyaki mixture and turning often, for 10 minutes until golden and cooked through. Serve with a leafy green salad and steamed rice.