PINEAPPLE TERIYAKI CHICKEN KABOBS

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Pineapple Teriyaki Chicken Kabobs image

I found this on the back of a can of Dole brand Pineapple chunks. Thought it sounded good, tried it over the Memorial Day weekend. It turned out great.

Provided by litldarlin

Categories     Chicken Breast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (20 ounce) can pineapple chunks, drained & reserve 2 Tblsp. juice
3/4 cup teriyaki sauce, Lawry's brand
1 teaspoon dijon-style mustard
4 boneless skinless chicken breasts (cut into 1 inch pieces)
2 bell peppers (cut into chunks)
1 zucchini, cut into slices
12 wooded skewers (12-inch long)

Steps:

  • Reserves 1/4 cup marinade.
  • Combine reserved juice, 1/2 cup marinade and mustard.
  • Pour into sealable plastic bag and add chicken and vegetables.
  • Marinade in refrigerator 30 minutes.
  • Remove chicken and veggies from bag and discard marinade.
  • Thread all ingredients onto skewers.
  • Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
  • Discard remaining marinade.

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