Hawaiian Pineapple Chicken Skewers

This comes from my Hungry Girl Cookbook

• Ready In: 25 mins
• Serves: 2
• Yields: 4 kabobs

Ingredients

• 1⁄2 cup  pineapple juice
• 6  ounces chicken breasts (boneless, skinless, cut into 12 chunks)
• 4  mushrooms (white, medium)
• 1⁄2 onion (medium, cut into 8 slices)
• 1⁄2 yellow bell pepper (medium, cut into 4 slices)
• 1⁄2 red bell pepper (medium, cut into 4 slices)
• 1⁄2 green bell pepper (medium, cut into 4 slices)
• 1⁄2 cup pineapple (4 chunks)
• 2  tablespoons  teriyaki sauce

Directions

1. marinate chicken in pineapple juice for 30 minutes (in fridge), drain pineapple juice.
2. evenly distribute all items onto 4 skewers.
3. cook kabobs in pan coated with nonstick spray (medium-high heat) about 10 minutes (flipping 1/2 way through) or grill (be sure chicken is cooked thoroughly).
4. drizzle with teriyaki sauce immediately before serving.