Grilled Chicken & Pineapple Skewers

This is a combination of great tastes that go a long way. Everyone that I have had try them, go nut for them. Perfect for a picnic or what ever you like. Also, they are amazing reheated for lunch the next day!

• Ready In: 1 hr 30 mins
• Serves: 3-5
• Yields: 15-20 skewers

Ingredients

• 2  lbs chicken breasts
• 2  cups  Lawry teriyaki marinade with pineapple juice
•  whole fresh pineapple (sliced in to 2 inch pieces)
• 16  ounces baby portabella mushrooms

Directions

1. Cut your chicken in to 2 inch chunks & put to the side.
2. Slice your cored fresh pineapple into 2 inch slices& put to the side.
3. Wipe off the mushrooms to clean them, (recommend not to wash them in water.).
4. In a large bowl, place all of the ingredients including the marinade, and mix together.
5. Cover the bowl with plastic wrap and place in refrigerator for about 45 minutes.
6. Run bamboo skewers through water just a little bit to get them wet so they do not burn.
7. Place the chicken, pineapple, and mushrooms on the skewers in any order you want.
8. You will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done!
9. Serves well next to a good macaroni salad!