1 can (20 oz.) pineapple chunks drained, 2 tablespoons
juice reserved
¾ cup boiled teriyaki marinade with
pineapple juice
1 teaspoon Dijon-style mustard
1 (1-1/2 to 1-3/4 lb.) boneless, skinless
chicken breasts cut into 1-inch pieces
2 red or green bell peppers, cut into 1-1/2
inch pieces
1 zucchini cut into 1/2-inch-thick slices
12 wooden skewers (12-inches long) soaked
in water
 |
| Gotta love colorful food! |
Combine pineapple juice, teriyaki marinade, and
mustard. Set aside ¼ cup for grilling. Pour remaining marinade in to sealable
plastic bag, add chicken pieces, bell peppers and zucchini. Refrigerate and
marinate for 30 minutes.
Remove chicken and vegetables from plastic bag and discard
marinade.
Thread bell pepper, pineapple chunks, chicken and
zucchini onto skewers. Brush with reserved marinade.
Grill or broil 10 to 15 minutes turning and brushing occasionally with teriyaki marinade or until chicken is no longer pink.
 |
| We were using the George Foreman for this, and my husband decided it would be easier to grill things individually and then put them on the skewer. |
Discard
any remaining marinade.
 |
| Kebab'd! |
My Rating: 4/5 "Nice sweet/savory effect here, which is a great combination with the smoky flavor you always get with grilled chicken. Is it just me, or does food taste better on a stick? Fairs and festivals nationwide seem to back me up about this."
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