Ingredients
Omayo Teriyaki Sauce 35gr
Chicken Breast/Thigh Fillet (1-inch dice) 100gr
Pineapple (1-inch dice) 50gr
Green Bell Pepper (1-inch dice) 50gr
Red Bell Pepper (1-inch dice) 50gr
Onion (1-inch dice) 50gr
How To Make
- Marinate the chicken pieces in Omayo Teriyaki Sauce and refrigerate for 30 minutes.
- Skewer the chicken pieces and arrange them with bell peppers, onions, and pineapple.
- Grill for 8-10 minutes, until cooked through. Remove from the grill and brush with Omayo Teriyaki Sauce. Sprinkle with sesame seeds to taste and serve.
Product Used
