Pineapple Teriyaki Chicken Kabobs
"I found this on the back of a can of Dole brand Pineapple chunks. Thought it sounded good, tried it over the Memorial Day weekend. It turned out great."
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 566.99 g can pineapple chunks, drained & reserve 2 Tblsp. juice
- 177.44 ml teriyaki sauce, Lawry's brand
- 4.92 ml dijon-style mustard
- 4 boneless skinless chicken breasts (cut into 1 inch pieces)
- 2 bell peppers (cut into chunks)
- 1 zucchini, cut into slices
- 12 wooded skewers (12-inch long)
directions
- Reserves 1/4 cup marinade.
- Combine reserved juice, 1/2 cup marinade and mustard.
- Pour into sealable plastic bag and add chicken and vegetables.
- Marinade in refrigerator 30 minutes.
- Remove chicken and veggies from bag and discard marinade.
- Thread all ingredients onto skewers.
- Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
- Discard remaining marinade.
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Reviews
-
We added mushrooms and onions to this. It's delish!
RECIPE SUBMITTED BY
litldarlin
Merrillville, Indiana
Love to try different recipes that I've never done before. Nothing to spicy or exotic and if I have all the ingredients I will try to make it. I love this website and all the different chefs on here. I also like to tweak my own recipes that I've posted after I read other chefs tweaks of my recipes. It helps me to be a lot more courageous in trying new recipes on myself. Thank you to all the chefs on Food.com
