750g free-range chicken breast fillets, trimmed
2 tblsps teriyaki sauce, plus extra to serve
Cracked black pepper to taste
1/2 fresh pineapple (1kg), peeled and cored
150g streaky bacon rashers, cut into 3cm pieces
12 x 25cm-long metal skewers
Steamed jasmine rice, to serve
Thinly sliced green spring onions, to garnish
Cut chicken into 3cm pieces. Place in a large bowl with half the sauce. Season with pepper. Toss to coat.
2. Cut pineapple into 3cm pieces. Alternately thread chicken and pineapple or bacon onto skewers.
3. Heat a lightly oiled, large grill plate over a medium to high heat before adding the skewers. Cook them, turning occasionally and brushing with remaining sauce for about 8-10 minutes, or until chicken is cooked through. Remove from grill.
4. Serve the skewers with rice and extra sauce. Garnish with the onions.