Teriyaki Chicken, Pineapple and Red Pepper Kabobs

Photo by Stephanie M.

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

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

Directions

1. Soak bamboo skewers in water to cover for 30 minutes. Meanwhile, cut chicken into 1-inch pieces; place in resealable food-storage plastic bag or container. Add teriyaki sauce; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate. 2. Heat gas or charcoal grill. Drain chicken, discarding marinade. Thread chicken, pineapple chunks and red pepper pieces onto bamboo skewers in whatever order you wish, dividing evenly among skewers. 3. Place kabobs on grill over medium heat. Cover grill; cook 4 to 5 minutes on each side or until chicken is no longer pink in center. Serve immediately.

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