Delicious teriyaki chicken kabobs. Great with fried rice.
Ingredients
- skinless, boneless chicken breast halves: 2 piece (6 ounce)
- teriyaki marinade: 1 cup
- bamboo kabob sticks: 4 piece
- medium sweet onion: 1 piece
- medium red bell pepper: 1 piece
- pineapple chunks: 1 can (20 ounce can, drained)
Metric Conversion
Stages of cooking
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Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
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Soak bamboo kabob sticks in water for 30 minutes.
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Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
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Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.
