Teriyaki Chicken, Pineapple and Red Pepper Kabobs

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe. Grill up some delicious Island-inspired kabobs tonight! These remind me of Hawaii.

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Prep Time 10 min
Total Time 50 min
Servings 4

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

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Directions

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.

EXPERT TIPS

Expert Tips

Chicken breasts can be substituted for the chicken tenders, if desired.

If you have time, marinate for 2 to 4 hours. This will give the chicken a deeper flavor.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 8/9/2011 9:49:51 AM REPORT ABUSE Jacy33 said:

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These turned out delicious. I used Baha Chipotle with Lime Marinade, marinating for the extra time as suggested. Served with rice. Great summer recipe. Thanks for sharing.

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