• Make teriyaki sauce first:
• In a medium saucepan, combine 1 cup of water, brown sugar, soy sauce, honey, garlic, ginger powder. Bring to a gentle simmer over medium heat.
• In a small bowl whisk the arrowroot and 3 Tbsp of water together to make a slurry. Lower the heat, add the starch/water slurry to the saucepan and whisk occasionally until desired thickness of sauce is achieved (about 3-5 minutes max) Add in sesame seeds and pepper flakes once the sauce has thickened. Take it off the heat.
• If the sauce gets too thick, you can add a little water to it to thin it.
• Let the sauce cool, separate ⅓ cup of the sauce for marinade and a little for brushing the skewers on the grill after the chicken has marinaded. The leftovers will be for serving or for extra meals.

Teriyaki Chicken Kabobs

• Slice up chicken into 1-1.5 inch cubes. Place the chicken into a large container to marinate. Pour ⅓ of the homemade teriyaki over chicken cubes. Let them marinate for at least 10-20 minutes - 24 hours.
• Cut up bell peppers, discarding the seeds and stem. Cut up pineapple and red onions into equal sized pieces. Once chicken has marinated, grab some skewers and rotate one chicken cube with veggies and pineapple. Set aside.
• Grill the skewers. Turn grill onto medium/high heat. Separate 1/4 cup of leftover teriyaki sauce (this is used to brush the skewers while they cook.
• Once grill is hot, place all the kabobs onto the cleaned grill directly. Cook for 5 minutes without moving then rotate to the next side and cook for a few minutes or until the chicken and veggies start to get grill marks.

  Cook the chicken for about 12-18 minutes (total) turning often, times will vary so please adjust accordingly and be sure to check internal temp.
• Brush the skewers with the designated ¼ cup of teriyaki sauce each time you turn the skewers. Continue to rotate each side until the chicken has an internal temp of 165º
• Serve immediately over rice with extra sauce if desired or with your choice of sides. Enjoy!