Pineapple Teriyaki Chicken Kabobs
From bachef2 16 years ago
- 10 minutes to make
- Serves 12
Great for dinner or a get together!!!
Ingredients
- 1 can ( 20 oz.) Dole pineapple chunks, drained, reserve juice shopping list
- 3/4 cup Lawery's teriyaki marinade with pineapple juice, divided shopping list
- 1 tsp. dijon-style mustard shopping list
- 2 red or green peppers cut into 1 inch chunks shopping list
- 1 zucchini, cut into slices shopping list
- 1 pack portabella mushroons (baby) sliced shopping list
- 1 1/2 pounds chicken tenders, cut into 1 inch pieces shopping list
- 12 wooden skewers soaked in water shopping list
How to make it
- Save 1/4 cup marinade for later. Combine 2 tbsp. of pineapple juice, 1/2 cup marinade, and mustard; pour into sealable bag and add chicken, vegetables and mushrooms. Do not marinade the pineapple. Marinate for 30 minutes in fridge. Remove chicken and vegetables from bag and discard marinade. Thread all ingredients onto skewers. Grill or broil for 10 minutes. Turning and brushing with reserved marinade or until chicken is no longer pink. Discard remaining marinade.
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