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Teriyaki Chicken, Pineapple and Red Pepper Kabobs
Teriyaki Chicken, Pineapple and Red Pepper Kabobs
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Prep Time:
10 minutes
Total Time:
50 minutes
Savor the taste of tropical teriyaki chicken skewers by grilling marinated chicken with pineapple and red peppers.
Ingredients:
  • 8 to 12 bamboo skewers
  • 1 lb boneless skinless chicken breast tenders (not breaded)
  • 1 cup teriyaki sauce or marinade
  • 1 can (8 oz) pineapple chunks, drained
  • 1 red bell pepper, cut into 1-inch chunks
Instructions:
  • Submerge bamboo skewers in water for 30 minutes. While they soak, dice chicken into 1-inch pieces and place them in a resealable bag or container. Pour in teriyaki sauce, seal the bag, and gently shake to coat the chicken. Refrigerate for at least 30 minutes to marinate.
  • Preheat a gas or charcoal grill. Remove chicken from marinade and thread onto bamboo skewers with pineapple chunks and red pepper pieces as desired, making sure to distribute evenly among the skewers.
  • Grill kabobs over medium heat with the lid on for 4 to 5 minutes on each side until chicken is cooked through. Serve right away.

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