Chicken teriyaki and sesame skewers with grilled pineapple and a soy-mayo slaw

Paired with the lovely Dark Horse Wine UK Rosé, this is the perfect meal to re-live the warmer summer months from the comfort of home!

Ingredients:
125ml bottle of teriyaki sauce with roasted soy + 3 tbsp teriyaki sauce for after cooking
800g diced chicken breast
6 pineapple rings
1/4 purple cabbage, shredded
1 carrot, julienned
1 red onion, sliced thinly
2-4 tbsp honey or maple syrup
1 large dollop mayonnaise
1 tsp soy sauce
1 tsp sesame seeds
1 tbsp olive oil

Pop your chicken onto skewers, and marinate in 125ml of the teriyaki sauce for at least 10 minutes. Add your olive oil into a pan and put onto a medium heat, placing your skewers into the pan. Cook on each side for about 3 minutes (12 mins in total) or until chicken is completely cooked through. While the chicken is cooking, pop your carrot, onion and purple cabbage, soy sauce and mayo into a bowl and stir together. Leave to sit until ready to serve as this will ensure the onion and soy flavour seep into everything. Grill your pineapple rings on a grill pan with just a small bit of olive oil brushed on to ensure grill lines. Remove as grill lines are brown on both sides. In a small bowl, mix together 3 tbsp teriyaki sauce and honey until thick. Once your chicken is ready, pop two skewers on each plate, a scoop of your coleslaw and a few pineapple rings on each plate. Brush your skewers with your honey teriyaki syrup mixture and serve with a sprinkle of sesame seeds! Now its time for you to #FollowYourOwnPath and discover Dark Horse Wine UK - what will you create? #DarkHorseWine