Ingredients
4
4 servings
- •2 (6 ounce) skinless, boneless chicken breast halves
- •1 cup teriyaki marinade
- •4 bamboo kabob sticks
- •1 medium sweet onion
- •1 medium red bell pepper
- •1 (20 ounce) can pineapple chunks, drained
Instructions
- Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
- Soak bamboo kabob sticks in water for 30 minutes.
- Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
- Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.
Nutritional Facts
Per 4 servings
- Calories: 305
- Carbohydrate: 48g
- Fat: 2g
- Fiber: 2g
- Protein: 23g
- Sugar: 44g
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