Teriyaki Chicken and Pineapple Kabobs
Makes 12 kabobs
Equipment you will need: Chef’s knife, cutting board, and medium mixing bowl
Do right away when you get home: Preheat grill
1 20 oz. can pineapple chunks, drained
2 Tbsp. pineapple juice reserved from can
¾ cup teriyaki marinade or sauce
1 tsp. Dijon-style mustard
4 boneless, skinless chicken breasts
2 bell peppers
|1. Combine teriyaki marinade, pineapple juice, and mustard into bowl and mix together. Set aside ¼ cup for grilling. And pour remaining marinade into large sealable plastic bag. Cut chicken into 1 inch pieces and add to marinade in plastic bag. Place sealed plastic bag into refrigerator and marinate for at least 30 minutes.|
2 bell peppers
2. Meanwhile, cut bell peppers into 1 ½ inch pieces and remove the seeds and stem. Slice zucchini into ½ inch thick pieces. 3. After chicken is finished marinating, remove from refrigerator and discard the marinade. Thread chicken, vegetables and pineapple chunks onto 12 wooden skewers. Drizzle with reserved marinade.
4. Grill or broil chicken for 10-15 minutes, rotating occasionally until chicken is cooked through and no longer pink.
Suggested Side Items: Brown rice, fresh fruit
|Tips: For ease of prep, marinate the chicken the night before, or in the morning so it is ready to go and full of flavor. Leftovers can be used to make a stir fry to as a topping for a fresh green salad. Shopping list: Wooden skewers Boneless, skinless chicken breasts Teriyaki sauce or marinade 20 oz. Can of pineapple chunks 2 bell peppers Zucchini|