Ingredients
1½ lb chicken breasts, cut in cubes (about an inch or two each)
Fresh pineapple cubes (buy in a package in produce section – or buy a pineapple and make your own!)
1 red pepper cut into 1-inch pieces
1 yellow pepper cut into 1-inch pieces
I red onion, peeled and quartered
Tools: wooden or metal skewers (Soak wooden ones in water so they don’t burn.)
Marinade
½ cup brown sugar
1 cup soy sauce
1 cup sherry
1 Tbsp sesame oil
2 -3 cloves garlic, minced
1 Tbsp ginger, chopped
Optional: 1 or 2 pineapple cubes, chopped fine
To make sauce – 1 Tbsp cornstarch
To serve: flour tacos, Teriyaki sauce, and optional garnishes such as sesame seeds, cilantro, avocado, hot chili paste – anything you like on a taco!
Directions
Combine all ingredients for marinade.
Add half to a large bowl or plastic bag to marinate chicken and half to a small sauce pan to make Teriyaki sauce.
Marinate chicken for at least an hour and up to 3 hours.
Light grill or oven broiler.
Skewer chicken alternating with pieces of vegetables and pineapple.
Grill or broil skewers, flipping after a couple of minutes, until chicken is just done and vegetables begin to brown – about 8 minutes.
To make Teriyaki sauce, heat reserved marinade to a boil, lower heat and stir in cornstarch dissolved in 2 Tbsp water until thickened – about 1 minute.
Pour a little over the sauce over the chicken, sprinkle with sesame seeds if desired, and serve with tacos and garnishes of choice.