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Teriyaki Chicken Kabobs

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 18885
cook method: outdoor grill

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1 pound skinless boneless chicken breast halves, cut into 1 inch pieces
2 tablespoons teriyaki sauce
1/2 teaspoon sugar
1 1/2 teaspoon vegetable oil
1/4 teaspoon ground ginger
1 clove garlic, finely chopped
1 can (8 ounce size) pineapple chunks in juice or fresh
1 medium green bell pepper, cut into 1 1/2-inch pieces
2 small onions, cut into fourths


Mix chicken, teriyaki sauce, sugar, oil, ginger and garlic in glass or plastic bowl. Cover and refrigerate 20 minutes. Remove chicken from marinade; reserve marinade.

Heat coals or gas grill. Thread 4 or 5 chicken pieces, pineapple, bell pepper and onion alternately on each of four 15-inch metal skewers. Cover and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and brushing with marinade, until chicken is no longer pink in center. Discard any remaining marinade.

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203 calories, 3 grams fat, 15 grams carbohydrates, 28 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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