Polynesian Chicken Pupus
1 1/2 pounds boneless, skinless chicken breast halves
18 (10-inch) bamboo skewers*
1/2 C. bottled teriyaki baste and glaze with honey and pineapple
2 t. minced fresh ginger root
1 1/2 t. Oriental sesame oil
1 clove garlic, pressed
2 T. sesame seed, toasted
Remove fillet from each chicken breast half. Holding knife at slight angle, cut remaining chicken pieces and fillets lengthwise into 1/2 inch thick strips, about 1 inch wide. Thread chicken onto skewers, keeping meat as flat a possible. Combine teriyaki baste and glaze with honey and pineapple, ginger, sesame oil and garlic; brush on both sides of skewers.
Grill skewers 4 to 5 inches from hot coals, 8 to 10 minutes or until chicken is no longer pink in center, turning skewers over once and brushing with remaining glaze. (Or broil skewers 6 to 8 minutes, or until chicken is no longer pink in center, turning over once and brushing with remaining glaze). Sprinkle both sides of skewers thoroughly with sesame seed. Makes 6 appetizer servings.
*Soak bamboo skewers in water 30 minutes to prevent burning.
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