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

1 zucchini


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