Teriyaki Steak Marinade

Combine:
½ C. vegetable oil
½ C. brown sugar
5 oz. soy sauce
3 cloves garlic, chopped
1 C. pineapple juice

Mix well and pour over flank steak. Marinate over night then grill to medium rare and slice against grain.

Teriyaki Marinade

Combine:
1 C. orange juice
1 C. soy sauce
1 C. sugar
garlic

Jan Averill’s Teriyaki Marinade from Heathfield Drive in San Jose, California

Combine:
1 C. sugar
2 C. soy sauce
2 cloves garlic, minced
1 t. ginger
6 T vinegar
¼ t. pepper

Bacon-Wrapped Teriyaki Chicken Skewers

Bacon-Wrapped Teriyaki Chicken Skewers
1 lb. boneless skinless chicken breasts or thighs
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks (you won't use all of them)
Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze
Kebab skewers or toothpicks
Now...the easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.

Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers. When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.


Preheat grill**; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.
*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.
**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

Grilled Teriyaki Chicken Poupon

Mix together:
5 T. Dijon mustard
¼ C. brown sugar or honey
¼ C. soy sauce
Pour over:
4 boneless, skinless chicken breast halves
Cover and refrigerate 30-60 minutes. Turn chicken once.
Place chicken on grill, discard sauce.
Grill over medium heat 6-7 minutes on each side.

Grilled Teriyaki Chicken

Combine:
1 C. sugar
2 C. soy sauce
2 cloves garlic, minced
1 t. ginger
6 T vinegar
¼ t. pepper
Marinate chicken for at least 2 hours.
Barbeque 8 to 10 minutes on each side.
Good with macaroni salad & sliced melon.

Red Robin’s Bonsai Burgers

Toasted hamburger bun
Mayonnaise
Lettuce leaf
Tomato slice
Hamburger patty grilled in teriyaki sauce
Slice of pineapple grilled in teriyaki sauce
Top bun