Teriyaki Chicken Kabobs Recipe

ingredients

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

directions

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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