{Foodie Post No.11} Teriyaki Marinade

This was a childhood favorite. It is actually one of the first things I remember "helping" to make with my mom. It was one of those "Here, stir this" scenarios where it is nearly mess free and your toddler feels helpful, now, as a mom, I'm an expert at finding those sorts of jobs around the kitchen ;)

This recipe works great on a variety of meats and veggies but on this particular day I chose chicken, zucchini, pineapple, and onions.

I took a lot of pictures, feel free to scroll to the bottom for the recipe.

I didn't make a ton of marinade so I soaked the chicken over night and then just soaked each veggie option for about ten minutes prior to cooking.

In the back you may notice the pan of "sauce". Not everyone may be comfortable with this idea but I simply boiled the used marinade for a few minutes, trusting that to 'cook' chicken particles and it thickened it a little, as well.

TERIYAKI MARINADE
1 c. firmly packed brown sugar
2/3 c. ketchup
2/3 c. vinegar
1/2 c. soy sauce
1/2 c. vegetable oil
5-6 cloves garlic, finely chopped
2 tsp. freshly grated or ground ginger

SHISH KABOBS
Choose your favorite combinations
Pineapple, fresh or canned
Mushrooms (puking face)
Onions
Bell Peppers
Cherry Tomatoes
Zucchini or Summer Squash

Chicken
Beef

Prepare vegetables and meat; place in marinade. Allow to marinade overnight. (Or for however long you have before dinner time ;))
Skewer marinated ingredients. Grill or broil to desired doneness, brush with marinade during cooking.
If desired place remaining marinade in a sauce pan and boil for several minutes until it begins to thicken. Serve over rice with your shish kabobs.