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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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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