Cherryaki Chicken

12 appetizer skewers


2 lbs. chicken breast, cut
into large cubes.
16 oz. jar of Maraschino
16 oz. bottle of Teriyaki
1 TBSP Cherryman’s
Maraschino Cherry Syrup
4 TBSP Tamari sauce
1 Fresh pineapple, cut into chunks, reserving juice
3 sweet green peppers, cut
into large chunks


Marninate the chicken, pineapple and green peppers in the teriyaki sauce, Tamari sauce & maraschinos for a half hour.

On wooden skewers soaked to prevent burning, thread the chicken, pineapple, green peppers and cherries alternately ending with a cherry at the end. Grill each side 5-7 minutes until chicken cooked throughout .

In case you want to make your own-
Teriyaki Sauce

Makes 3/4 cup

1/4 cup tamari sauce
1/4 cup mirin
1/4 cup sake
3 tablespoons sugar
2 teaspoons cornstarch
2 tablespoons water
Combine the soy sauce, mirin, sake, and sugar in a saucepan and bring everything to a boil over medium-high heat. In a small bowl, mix together the cornstarch and the water. Whisk this slurry into the sauce. Turn the heat to medium and reduce the sauce until slightly thick. Taste and adjust with soy sauce and sugar if needed.

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