Teriyaki Chicken - cooking recipe

Ingredients

6 large, whole chicken breasts, skinned and boned
2 cloves garlic, crushed
1 c. brown sugar
1/2 c. soy sauce
1/3 c. dark sorghum
1/8 tsp. pepper
2 green peppers, cut into 1-inch squares
2 c. canned pineapple chunks, drained
2 c. very small white onions, peeled

Preparation

Cut chicken breasts into 1 1/2-inch squares.
Place chicken pieces in a single layer in a shallow, glass baking dish.
Combine garlic, brown sugar, soy sauce, molasses and pepper.
Pour marinade over chicken pieces and refrigerate several hours or overnight, turning pieces once.
Thread chicken, pepper squares, pineapple chunks and onions alternately on skewers.
Cook over medium coals 15 minutes, turning and basting frequently with marinade until chicken is golden brown and done.
Serves 8.