Teriyaki Chicken, Pineapple and Red Pepper Kabobs

 

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

• 1 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.
• 2 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.
• 3 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.