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Teriyaki Chicken, Pineapple and Red Pepper Kabobs

  • Prep 10 min
  • Total 50 min
  • Servings 4
  • Save
    2K
  • Pinterest
    223
  • Print
    1K
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  • Facebook
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Fire up the grill for these sweet and savory island-inspired teriyaki chicken kabobs. For full flavor, marinate the chicken for at least 30 minutes before threading it on skewers with pineapple chunks and red peppers. MORE + LESS -

Sarah Caron
June 22, 2011

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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