Prep Time

Prep Time

20 min

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Total Time

1 hr

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Calories per serving


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Ingredients (8)
  • 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
  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.
  2. Remove chicken and vegetables from bags, discard marinade. Alternately thread chicken, bell peppers, mushrooms and pineapple chunks onto skewers.
  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.