Chicken Teriyaki Pineapple Kabobs

Chicken Teriyaki Pineapple Kabobs Kabobs with teriyaki chicken and pineapple. Entree/Main Dish Chicken Teriyaki Pineapple Kabobs Chicken Teriyaki Pineapple Kabobs thumbnail Preparation Time: 20 minutes Total time: 1 hours 4 Servings Ingredients: 3/4 cup teriyaki baste & glaze, 1 can (20 oz.) DOLE® Pineapple Chunks, drained reserve 2 tbsp., 1 tsp. Dijon mustard, 1 lb. chicken tenders, cut into 1-inch pieces, 2 red or green bell pepper, cut into 1-inch pieces, 1 small zucchini, sliced, 4 oz. baby portabella mushrooms, sliced, 8 wooden skewers soaked in water, Instructions: Step 1: Stir together 1/2 cup teriyaki glaze, reserved pineapple juice and mustard, equally divide into 2 re-sealable bags, add chicken to one and vegetables in other bag, toss both  bags. Marinate for 30 minutes in the refrigerator.
Step 2: Remove chicken and vegetables from bags, discard marinade. Alternately thread chicken, bell peppers, mushrooms and pineapple chunks onto skewers.
Step 3: Grill or broil 10 minutes turning and brushing occasionally with remaining 1/4 cup teriyaki glaze or until chicken is no longer pink. Discard any remaining glaze.
Prep Time 20 minutes
Total Time 1 hours
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 4
Nutrition facts

About

Kabobs with teriyaki chicken and pineapple.

Ingredients 8

Ingredients

3/4 cup teriyaki baste & glaze
1 can (20 oz.) DOLE® Pineapple Chunks, drained reserve 2 tbsp.
1 tsp. Dijon mustard
1 lb. chicken tenders, cut into 1-inch pieces
red or green bell pepper, cut into 1-inch pieces
small zucchini, sliced
4 oz. baby portabella mushrooms, sliced
wooden skewers soaked in water

Steps

STEP1
Ingredients

1/2 cup teriyaki baste & glaze
2 tbsp. reserved pineapple juice
1 tsp. Dijon-style mustard
1 lb. chicken tenders, cut into 1-inch pieces
2 red or green bell peppers, cut into 1-inch chunks
1 small zucchini, cut into slices
4 oz. baby portabella mushrooms, sliced

Direction

Stir together 1/2 cup teriyaki glaze, reserved pineapple juice and mustard, equally divide into 2 re-sealable bags, add chicken to one and vegetables in other bag, toss both  bags. Marinate for 30 minutes in the refrigerator.

STEP2
Ingredients

8 wooden skewers soaked in water

Direction

Remove chicken and vegetables from bags, discard marinade. Alternately thread chicken, bell peppers, mushrooms and pineapple chunks onto skewers.

STEP3

Direction

Grill or broil 10 minutes turning and brushing occasionally with remaining 1/4 cup teriyaki glaze or until chicken is no longer pink. Discard any remaining glaze.

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