Yield: 1 servings
|2 \N||New York steaks|
|1 \N||Chicken - cut|
|2 tablespoons||Chopped garlic|
|2 tablespoons||Chopped ginger|
|½ cup||Brown sugar|
|1 cup||Soy sauce|
|1 cup||Pineapple juice|
|1 teaspoon||Cornstarch with 1 tsp. water|
Directions: In a sauce pot, combine the ginger, brown sugar, soy sauce, pineapple juice and sake. Pour half of the mixture in a bowl and set aside.
Heat the sauce pot to a boil and stir in the cornstarch mixture to thicken.
Remove from heat and strain. Keep warm to serve. Pour the unthickened sauce over the meats and let marinate for 45-1½ hours. Grill the steak and chicken on the barbecue. When cooked through, slice the meat and serve over white rice. Top with the thickened teriyaki glaze and garnish with green onions and fresh pineapple.
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