Up for lunch is a bit of a favorite of mine, easy Japanese Yakatori that can be made on a George Foreman grill (at least that's what I use).

First, cut ~1lbs of boneless, skinless chicken breast halves into 3/4" strips. Set aside for the moment.

Then, make the marinade by throwing the following ingredients into a bowl and mixing thoroughly to dissolve the sugar.

2 tablespoons pineapple juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon peanut oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger

Place the chicken strips into a heavy, zip-lock bag and add the marinade. Turn and massage the bag (after sealing, of course) a little bit to ensure all the chicken is coated and place the bag in the fridge. Let sit for 30 minutes or up to 2 hours depending on taste while occasionally turning to make sure the stuff in the marinade doesn't settle and so the chicken remains coated.

20 minutes before you're ready, set ~6 bamboo skewers in water and let soak until ready (keeps the chicken from sticking).

When ready, drain the chicken back into the bowl saving the marinade. Weave the chicken strips onto the bamboo skewers and you can alternate small red onions and pineapple bits in between the folds of chicken. Brush with remaining marinade and throw the skewered chicken onto the grill.

Grill for 7 minutes, turning once.

Add whatever side you want (I prefer good ol' rice).

Enjoy.
- JP

delish! sounds very easy..

I cook alot at home.. but I'd like to try your receipe some time.

I'm impressed.. you're using fresh ginger I hope.. nothing in a bottle can come close to the wonderul aroma and flavor of fresh ginger.

I used alot of spices in my cooking.. I've got three shelves full of spices in jars, but whenever possible I use fresh herbs over bottled.

One for the wifey.........................

JP, thanks for this recipe. cooked it last night. One modification- I pan-fried it in the marinade. someone threw out my Foreman grill on me (on purpose ) as I was looking for where it was stored, and it was long-gone. The guilty culprit always thought they were a fire hazard, so out it went. Funny, she leaves candles going all night, but that's not an issue...

anyhow, since I pan-fried it in the marinade, it didn't get any more oily as the marinade stayed moist enough to keep it adequately simmering without burning.

We stir fried this last time. Tonight, if it doesn't rain, we'll barbecue it.

Me thinks that if a recipe here is tried in a different manner, it should be a requisite to post how it turned out.

- JP

Oops - forgot. It started to rain, so we broiled it instead. It was still good, but I like my chicken cremated, and the wife and kids don't. I think barbecue will be my favorite. Adds to the sweetness.

Bbq should be much better than broiling if the chicken is seared to hold in the juices. Should make for a very tasty combination and kind of makes me wish I had a bbq right about now.

- JP