6 boneless, skinless chicken breasts or 12 chicken fillets
2 cloves of garlic, minced
1 cup of soy sauce
1/2 cup of teriyaki sauce
1/3 cup of rum
1/8 teaspoon of black pepper
2 green bell peppers, cut into 2cm pieces
2 cups of pineapple chunks, drained and cut into pieces
2 medium-sized onions, cut into wedges or scallions
6 boneless, skinless chicken breasts or 12 chicken fillets
2 cloves of garlic, minced
1 cup of soy sauce
1/2 cup of teriyaki sauce
1/3 cup of rum
1/8 teaspoon of black pepper
2 green bell peppers, cut into 2cm pieces
2 cups of pineapple chunks, drained and cut into pieces
2 medium-sized onions, cut into wedges or scallions
Preheat the oven to moderate heat (180°C)
Cut the chicken into 2.5 cm cubes
Place them in a baking dish
Mix together the garlic, soy sauce, teriyaki sauce, rum, and black pepper, and pour over the chicken pieces
Let it marinate in the refrigerator for one day, flipping the pieces occasionally
Arrange the chicken, bell peppers, pineapple, and onions on skewers
Place them in a baking dish and bake until the chicken is cooked through
Baste with teriyaki sauce as needed
Another option is to grill on a barbecue for 15 minutes, turning the skewers and basting with teriyaki sauce.
