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Prep 10min
Total50min
Servings4
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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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Steps
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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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.
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