750 g skinless free-range chicken breast fillets, trimmed
2 Tbsp teriyaki sauce, plus extra to serve
cracked black pepper to taste
½ fresh pineapple, peeled and cored
150 g streaky bacon rashers, cut into 3cm pieces
12 x 25cm-long metal skewers
steamed rice, to serve
thinly sliced green spring onions, to garnish
- Cut chicken into 3cm pieces. Place in a large bowl with half the sauce. Season with pepper. Toss to coat.
- Cut pineapple into 3cm pieces. Alternately thread chicken and pineapple or bacon onto skewers.
- Heat a lightly oiled, large grill plate over a medium to high heat before adding the skewers. Cook them, turning occasionally and brushing with remaining sauce, for about 8–10 minutes, or until chicken is cooked through. Remove from grill.
- Serve the skewers with rice and extra sauce. Garnish with the onions.