What’s For Dinner – Teriyaki Chicken Kabobs
Here’s What’s For Dinner on March 22, 2016:
Teriyaki Chicken Kabobs
Makes 12 Kabobs
20 ounce can pineapple chunks, drained
2 Tbsp. pineapple juice reserved from the can
3/4 cup teriyaki marinade
1 tsp. Dijon-style mustard
4 boneless, skinless chicken breasts
2 bell peppers
Combine teriyaki marinade, pineapple juice, and mustard into bowl and mix together. Set aside ¼ cup for grilling. Pour remaining marinade into large, sealable plastic bag. Cut chicken into 1-inch piece and add to the marinade. Place sealed bag into refrigerator and marinate for at least 30 minutes.
Remove seeds & stem from bell peppers. Cut into 1 ½ inch pieces. Slice zucchini into ½ inch thick pieces.
After chicken is finished marinating, remove from refrigerator and discard marinade. Thread chicken, vegetables, and pineapple chunks onto skewers. Drizzle with reserved marinade. Grill chicken for 10-15 minutes, rotating occasionally, until cooked through and no longer pink.
Nutrition (per serving):
110 calories, 13 g fat, 13 g protein, 9 g carbohydrate, 1 g fiber, 690 mg sodium
This recipe was found at: http://www.gundersenhealth.org/nutrition/recipes/entrees/teriyaki-chicken-kabobs
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