- Corn sprout - 1 piece
- Sweet pepper - 1 piece
- Honey - 1 teaspoon
- Salt - 1 teaspoon
- Chicken breast - 1 piece
- Pineapple canned, circles - 2 Pieces
- Olive oil - 2 items. spoons
- Soy sauce - 1 st. a spoon
- Lemon juice - 1 st. a spoon
- Red hot pepper - 1 teaspoon
- Carnation - 1 Pinch
- Black Ground Pepper - 1 Pinch
1. Wash the chicken breast and divide it into six equal parts. We rinse the sweet pepper, remove the seeds and septa, and cut into six parts. Cut the slices of pineapple into three pieces. Circles cut the ear of corn, the thickness of four grains. We put all this in a bowl. 2. We will make the marinade. In a salad bowl, mix soy sauce, butter, honey, lemon juice, hot red pepper, cloves, black pepper and salt. 3. In the bowl, pour the marinade, and all the ingredients are thoroughly mixed. Approximately two hours (at least) leave to marinate. 4. Put all the ingredients (together with the marinade) in the baking dish and send the form to the preheated oven. Bake for 40 minutes at a temperature of 180 degrees. 5. Remove the peel-film from the baked pepper. We string on sticks for sushi: corn, sweet pepper, chicken and pineapple. Pineapple can be served as a garnish.
Servings: 6