INGREDIENTS:1 pound, 4 oz. kiwi, diced
1 pound fresh pineapple, diced
3 Tbsp. prepared Teriyaki baste and glaze with honey and pineapple
3 Tbsp. honey
3/4 tsp. ground cinnamonDIRECTIONS:In a bowl, mix all ingredients to blend thoroughly. Cover and refrigerate. Serve 2-ounce portions over #8 scoops of vanilla ice cream.SERVINGS:24 2-ounce servingsPHOTO CREDIT:Photo Credit: KIKKOMAN INTERNATIONAL, INC.