1.) Preheat a grill on medium-high heat.
2.) Warm the teriyaki sauce and sugar together in a small saucepan over low heat and stir until the sugar dissolves.
3.) Cut the bell peppers into 1 1/2-inch pieces. Cut the white and light green parts of the spring onion into 1-inch pieces (discard the dark greens or reserve for another use).
4.) Thread the vegetables on six skewers, 2 pieces of pepper for every 1 piece of onions. Grill the vegetables until charred in spots and lightly cooked, about 6 minutes. Baste both sides of the skewers with the glaze a few times, turning often so that it chars in spots, about 1 minute. Transfer the skewers to a platter and drizzle the remaining glaze on top. Sprinkle with sesame seeds and serve.
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