Teriyaki Kabobs
  • ½ Cup of Soy Sauce
  • ¼ Cup of Salad Oil
  • 2 Tablespoons of Molasses
  • 2 Teaspoons Ginger Powder
  • 2 Teaspoons Mustard Powder
  • 6 Cloves Garlic
  • 1 ½ Pounds of Meat (Chicken Breast or Round Steak)
  • 1 Large Can of Pineapple Chunks
  • 6 Cups of Cooked Rice
  1. In your medium glass bowl add your soy sauce, salad oil, molasses, ginger powder and mustard powder. Mix well with a fork and then crush your garlic with the garlic press and add it to the glass bowl. Mix well and set aside.
  2. If you are using chicken make sure to wash it thoroughly. Then cut your chicken breasts or round steak into 1 inch thick pieces. Add the meat to the marinade in the glass bowl and put it in the refrigerator for 20 minutes.
  3. Prepare your rice as instructed on the package and while that is cooking put your kabobs together. Start by draining your pineapple and then turn on the grill.
  4. On the skewers start with a pineapple chunk and alternating a piece of meat with a chunk of pineapple. Make sure to evenly space the meat and pineapple so they are touching but not squished.
  5. When there is only 5 to 10 minutes left put your kabobs on the grill and brush with marinade. Cook evenly on all side for 7 minutes total or until fully cooked.
  6. To serve place a cup of fresh rice on each plate along with one kabob. Enjoy!
Recipe by Culinary Musings at https://www.culinarymusings.com/2011/12/teriyaki-kabobs/