TERIYAKI CHICKEN, PINEAPPLE AND RED PEPPER KABOBS

Teriyaki Chicken, Pineapple and Red Pepper Kabobs image

Fire up the grill for these sweet and savory island-inspired teriyaki chicken kabobs. For full flavor, marinate the chicken for at least 30 minutes before threading it on skewers with pineapple chunks and red peppers.

Provided by By Sarah Caron

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 5

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 50 mg, Fiber 1 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g