1/2 cup teriyaki sauce, plus reserve for brushing
1 can (20 oz.) DOLE Pineapple Chunks, drained OR 2 cups DOLE Frozen Tropical Gold Pineapple Chunks, partially thawed, reserve 2 tbsp. of juice
2 tablespoons vegetable oil
2 pounds pork tenderloin or chicken breast, cut into 1-inch
1 basket cherry tomatoes
2 red or green peppers, cut into 1-1/2 inch pieces
Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade.