It's grilling season but sometimes red flag warnings make that a little difficult. My Saturday dinner became lunch in order to beat the wind gusts. After you make the sauce, save some in a separate dish for dipping later.
Honey Teriyaki Chicken Skewers
1 pound chicken tenders, cut into 1" pieces
1/2 cup teriyaki sauce
1/4 cup honey
1/4 tsp freshly ground black pepper
1 clove garlic, minced
1/4 tsp ginger
1/4 tsp sea salt
1 cup pineapple chunks
1 tsp sesame seeds, toasted
Combine all the ingredients in a large measuring cup or bowl and allow to sit a half hour. Lightly toast the sesame seeds while you are waiting for the sauce. Alternate pieces of chicken and pineapple on skewers. I used steel ones but if you use bamboo, remember to soak them so they don't start on fire. Brush on glaze and place on your grill. Turn once and reapply the glaze. When done cooking, allow to sit for 5 minutes on your serving dish covered with aluminum foil and sprinkle the toasted sesame seeds on top before serving.