5-Ingredient Teriyaki Chicken

I needed a beef appetizer for a holiday party and could not find a suitable recipe in my normal places so I found a recipe in the halls of the WWW and modified it to my needs. This was a winner with the carnivores and pairs well with a Washington Pinot Noir

• Ready In: 22 mins
• Serves: 4

Ingredients

• 2  lbs beef tenderloin, cut into 36 cubes
• 1 (16 ounce) can  cut pineapple (reserve juice)
• 12  short  bamboo skewers, soaked in water for 2 hours
• 1  tablespoon sesame seeds
• 1⁄4 cup brown sugar
• 1⁄3 teaspoon garlic, minced
• 2  green onions, minced
• 1⁄2 teaspoon fresh ginger, minced
• 1⁄2 cup soy sauce
• 1  cup  pineapple juice
• 2  teaspoons cornstarch
• 1⁄4 teaspoon pepper

Directions

1. Place beef tenderloin cubes onto soaked bamboo skewers and place in a shallow dish. In a separate bowl, combine brown sugar, garlic, green onion, ginger, soy sauce and 3/4 of the reserved pineapple juice, mix well. Pour marinade over beef skewers reserving 1/3 of the mixture. Marinate for as long as possible but shoot for over night marinade. Place remaining mixture in a saucepan and bring to a simmer over medium heat. Combine remaining 1/4 reserved pineapple juice with cornstarch and pepper, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 10 minutes. Strain and reserve. Preheat grill or BBQ. Remove beef skewers from marinade and drain well. Place beef skewers on preheated grill and cook about 30 seconds each side. Top with additional sauce and sprinkle with toasted sesame seeds.