Kabobs with teriyaki chicken and pineapple.
1/2 cup teriyaki baste & glaze2 tbsp. reserved pineapple juice1 tsp. Dijon-style mustard1 lb. chicken tenders, cut into 1-inch pieces2 red or green bell peppers, cut into 1-inch chunks1 small zucchini, cut into slices4 oz. baby portabella mushrooms, sliced
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.
8 wooden skewers soaked in water
Remove chicken and vegetables from bags, discard marinade. Alternately thread chicken, bell peppers, mushrooms and pineapple chunks onto skewers.
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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