Recipe: Teriyaki Chicken Kabobs
Servings: 2 servings
2 boneless skinless chicken breasts
1 large onion
2 large peppers
1 cup cherry or grape tomatoes
½ cup pineapple juice
½ cup teriyaki sauce
Slice chicken into 1 inch strips Place in a container that has a tight fitting lid.
Add pineapple juice, teriyaki sauce and black pepper to the container.
Tightly place the lid on top.
Shake it up a bit, to coat the chicken in the marinade.
Place in refrigerator for about one hour.
*note: if you are using wooden skewers, place skewers submerged in a container if water now to avoid burning later*
While chicken is marinating, chop peppers and onions into about 2 inch cubes, set aside.
Prepare grill for cooking.
Remove chicken from marinade, discard remaining marinade.
Place chicken, tomatoes, onions and peppers on skewer; alternating as you fill up each skewer.
Place skewer on the grill on medium heat. Cook, rotating the skewer so that everything cooks evenly, until chicken is cooked through but not burned.
Serve on skewers, or removed.
Peace, Love and Good Eating !