You can brush this versatile sauce over cubed skinless, boneless chicken breasts or thighs. Or use it as a dipping sauce with spring rolls. Time: 40 minutes.
Serve with grilled asparagus and mashed sweet potatoes (refrigerated pkg with butter, maple syrup and salt – sprinkled with toasted sesame seeds
1/4 cup low-sodium teriyaki sauce
1 tablespoon sesame seeds, toasted
48 large peeled and deveined shrimp (about 1 1/2 pounds)
32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
1 medium red onion, cut into 8 wedges
To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.
To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.
Yield: 4 servings (serving size: 2 kebabs)