Teriyaki Chicken Kabobspoultry 1 pound chicken breast halves without skin; cut in 1" pieces 2 tablespoons teriyaki sauce 1/2 teaspoon sugar 1 1/2 teaspoons oil 1/4 teaspoon ground ginger 1 small garlic clove; finely chopped 1 can pineapple chunks in juice; 8 ounces 1 medium green bell pepper; cut up 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. 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. (Per serving: 190 calories; 3 g fat). |
