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Prep Time

Prep Time

30 min

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Total Time

45 min

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Calories per serving


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Ingredients (7)
  • 1 (15 oz.) DOLE® Fridge Pack Pineapple Chunks
  • 1/2 cup bottled teriyaki sauce, divided
  • 1 teaspoon vegetable oil
  • 1 lb. boneless skinless chicken breast or thighs cut in 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup red onion, cut into 1-inch pieces
  • 10-12 (8-inch) wooden skewers soaked in water
  1. Combine 3 tablespoons reserved pineapple juice, teriyaki sauce, and oil. Set aside 1/4 cup for grilling. Pour remaining marinade into resealable plastic bag, add pineapple, chicken, bell pepper and onion. Refrigerate and marinate 30 minutes.
  2. Remove chicken and vegetables from plastic bag and discard marinade.
  3. Thread bell peppers, onion, pineapple chunks, and chicken onto skewers.
  4. Grill or broil 10 to 15 minutes turning and brushing occasionally with reserved marinade or until chicken is no longer pink. Discard remaining marinade.