48 chicken tenderloins

24 skewers

2 c. teriyaki sauce


Place 2 tenderloins on each skewer and marinade overnight in teriyaki sauce.

Bake in 325 F oven for 30 minutes or until internal temperature reaches 165.


I served this with a quinoa salad made with Asian sesame ginger dressing.



I found a great sale on some pineapple mango teriyaki sauce that I added some mango puree and garlic to.