- Remove fillet from each chicken breast half. Holding knife at slight angle, cut remaining chicken pieces and fillets lengthwise into 1/2-inch thick strips, about 1 inch wide. Thread chicken onto skewers, keeping meat as flat as possible.
- Combine teriyaki baste & glaze with honey & pineapple, ginger, sesame oil and garlic; brush on both sides of skewers.
- Grill skewers 4 to 5 inches from hot coals, 8 to 10 minutes, or until chicken is no longer pink in center, turning skewers over once and brushing with remaining glaze. (Or, broil skewers 6 to 8 minutes, or until chicken is no longer pink in center, turning over once and brushing with remaining glaze.)
- Sprinkle both sides of skewers thoroughly with sesame seed.
*Soak bamboo skewers in water 30 minutes to prevent burning.