Monday, August 31, 2015

Teriyaki Chicken, Pineapple and Red Pepper Kabobs

I was looking for a new recipe to grill and since I love grilled pineapple I went with this one I found on Pinterest.  The link led me to the Betty Crocker Website.


Teriyaki Chicken Pineapple and Red Pepper Kabobs

1 pound skinless chicken breast tenders (not breaded)
1 c. Teriyaki sauce or marinade
1 can (8 oz) pineapple chunks, drained
1 red bell pepper, cut into 1 inch chunks

Cut chicken into 1 inch pieces; place in resealable food-storage plastic bag or container.  Add teriyaki sauce; seal bag and shake gently to mix.  Refrigerate at least 30 minutes to marinate.
Heat gas or charcoal grill.  Drain chicken, discarding marinade.  Thread chicken, pineapple chunks and red pepper pieces onto skewered in whatever order you wish, dividing evenly amount skewers.
Place kabobs on grill over medium heat.  Cover grill; cook 4 to 5 minutes on each side or until chicken is no longer pink in center.  Serve immediately.


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