|1/2 lb.||Yellow Fin Tuna, cut into 1 inch cubes|
|1||pineapple, cut into 1 inch cubes|
|1/4 cup||teriyaki sauce|
|1/4 cup||soy sauce|
|2 tbsp.||chopped garlic|
|2 tbsp.||chopped ginger|
|1 tbsp.||sesame oil|
|black pepper to taste|
|4||6 inch bamboo skewers|
In a medium bowl, combine teriyaki, soy, water, garlic, ginger and sesame oil. Add black pepper to taste and mix well.
Assemble skewers with 2 pieces of tuna and 2 pieces of pineapple on each. Place in a large serving tray that is at least 2 inches deep. Pour sauce over skewers and put in fridge to marinade for at least 1 hour.
Preheat grill to medium heat and place skewers on grill. Rotate skewers every 2 minutes or so for a total cooking time of 8-10 minutes.
As the skewers cook, pour remaining marinade in a sauce pan. Add water, roughly half the total amount of the marinade. Reduce using high heat and adding small amounts of cornstarch until you reach a syrup consistency.
Plate skewers and drizzle a spoonful of sauce on each skewer.