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Teriyaki Chicken Kabobs


Course : Kabobs
Serves: 4
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Ingredients:


1 pound chicken breast halves boneless, skinless, cut into 1-inch pieces

2 tablespoons teriyaki sauce

1/2 teaspoon sugar

1 1/2 teaspoons vegetable oil

1/4 teaspoon ground ginger

1 clove garlic finely chopped

8 ounces pineapple chunks drained

1 medium green bell pepper cut into 1 1/2 inch pieces

2 small onions cut into fourths
 

Preparation / Directions:


1. Mix chicken, teriyaki sauce, sugar, oil, ginger and garlic in nonmetal bowl or resealable plastic bag. Cover dish or seal bag and refrigerate 20 minutes. 2. Heat coals or gas grill. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces, pineapple, bell pepper and onion alternately on each of four 15-inch metal skewers, leaving space between each piece. 3. Cover and grill kabobs 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. Discard any remaining marinade. Serve kabobs with additional teriyaki sauce if desired.

5 Kitchen's say:
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