Ingredients

• 4 Organic Chicken Breasts
• Salt and Pepper
• 1/2 Cup Soy Vay Veri Veri Teriyaki Sauce (or your favorite brand, or make your own
• 1 Whole Pineapple
• 15-20 cherry tomatoes (or other favorite cut veggies), washed and patted dry
• Cooking Spray
• 30 Wooden Skewers

Directions

Soak skewers in shallow water in a pan or baking sheet.

Cut chicken into 2″ strips (approx. 1/2″ wide) and place in a large bowl.

Sprinkle chicken with dash of salt and pepper and stir to combine.

Pour teriyaki sauce on chicken and stir to combine.  Let sit for 2-5 minutes.

Cut pineapple into cubes – place 1/2 of cut pineapple into a separate bowl.  (Save the other half for another use).

Meanwhile, remove skewers from water and pat dry.

Using clean hands or with disposable gloves, carefully thread pineapple, chicken, pineapple, and end with a cherry tomato.

Continue to thread any combination of chicken, or just pineapple, or just veggies, or chicken and veggies, until all 30 skewers are threaded to 2″ with food.

Discard any leftover marinade or unused pineapple chunks

Heat pancake griddle to 400 degrees and spray with non-stick spray.

Place one row of skewers on one side of griddle and a second row of skewers on the opposite side of griddle to cook all skewers at once.

Turn when chicken is lightly browned about 2-3 minutes per side.

Remove from griddle when chicken is cooked through and no longer pink.

Skewers can be served with hot steamed brown rice and fresh steamed green beans.

Makes 30 skewers.

*Note:  Discard any unused pineapple, tomatoes, or veggies if they came in contact with raw chicken to avoid risk of cross-contamination.

*Homemade Teriyaki Sauce:  Mix 1/4 cup low sodium soy sauce, 2 Tbsp. olive oil, 2 Tbsp. honey, and 1/2 Tsp. ginger powder.  Pour over chicken and marinate for 1 to 24 hours.