Teriyaki Chicken, Pineapple and Red Pepper Kabobs

  • Prep 10 min
  • Total 50 min
  • Servings 4


to 12 bamboo skewers
lb boneless skinless chicken breast tenders (not breaded)
cup teriyaki sauce or marinade
can (8 oz) pineapple chunks, drained
red bell pepper, cut into 1-inch chunks


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  • 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

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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