[ world famous recipes ] Polynesian Chicken Pupus

Polynesian Chicken Pupus

Yield: 6 servings

1-1/2 pounds boneless, skinless chicken breast halves 18 (10-inch) bamboo skewers 1/2 cup teriyaki Baste & Glaze with Honey & Pineapple (kikkoman makes a great one) 2 teaspoons minced fresh ginger root 1-1/2 teaspoons Oriental sesame oil 1 clove garlic, pressed 2 tablespoons 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 as possible. Combine teriyaki baste & glaze with honey & 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.

Soak bamboo skewers in water, juice or wine 30 minutes to prevent burning

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