You may use boneless pork or chicken for this recipe.

Teriyaki Glaze or Dark Sauce (with honey & pineapple)
Salt
Pepper
Garlic, onion & paprika powder
Italian dressing
Olive oil
Gas or conventional grill

Cut chicken or pork into 1 inch fingers. Put meat into a deep bowl or pan and cover with a mixture of 1/2 cup of teriyaki, 1/2 cup of Italian dressing, 2 teaspoons of olive oil and 1 teaspoon each of garlic and onion powders. Soak the meat for about 2 hours in the refrigerator, covered with plastic wrap. Turn the meat about once every 45 minutes adding another 1/2 cup of teriyaki each time.

When ready, light conventional grill or gas unit and allow to preheat for 10 minutes. Place strips of meat on the grill at medium heat for 5 minutes before turning. Rotate strips to various locations on the grill to insure even cooking. Total time on the grill should be 25 minutes.

Remove and place on serving plate. Sprinkle a small dash of paprika, salt and pepper while still quite hot. Allow to sit for 2-3 minutes before serving. Suggested to be served over brown rice or fluffy mashed potatoes.