Prep Time

30 min

Total Time

30 min

Calories per serving




Ingredients (8)
  • 1 can (20 oz) DOLE® Pineapple Chunks, drained
  • 2 tbsp juice reserved
  • 3/4 cup bottled teriyaki marinade with pineapple juice
  • 1 tsp Dijon mustard
  • 4 boneless skinless chicken breast cut in 1-inch pcs
  • 2 red or green bell peppers, cut into 1-1/2 pieces
  • 1 zucchini cut into 1/2 inch thick slices
  • 12 wooden skewers (12-inces long) soaked in water
  1. Combine pineapple juice, teriyaki marinade and mustard. Set aside 1/4 cup for grilling. Pour remaining marinade into sealable plastic bag, add chicken pieces, bell peppers and zucchini. Refrigerate and marinate for 30 minutes.
  2. Remove chicken and vegetables from plastic bag and discard marinade.
  3. Thread bell peppers, pineapple chunks, chicken and zucchini. Brush with reserved marinade.
  4. Grill or broil 10 to 15 minutes turning and brushing occasionally with teriyaki marinade or until chicken is no longer pink. Discard any remaining marinade.

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