Teriyaki Chicken, Pineapple and Red Pepper Kabobs

Name: Teriyaki Chicken, Pineapple and Red Pepper Kabobs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 8 bamboo skewers; 454 grams boneless skinless chicken breast tenders (not breaded); 227 grams can pineapple chunks, drained; 1 red bell pepper, cut into 1-inch chunks; 237 milliliters teriyaki sauce or marinade

Teriyaki Chicken, Pineapple and Red Pepper Kabobs is a gluten free, dairy free, and whole 30 main course. One portion of this dish contains around 29g of protein, 3g of fat, and a total of 237 calories. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 50 minutes. This recipe is typical of Japanese cuisine. Head to the store and pick up bamboo skewers, bell pepper, teriyaki sauce, and a few other things to make it today. To use up the pineapple chunks you could follow this main course with the Homemade Berry Granola Parfaits as a dessert.

Instructions

Soak bamboo skewers in water to cover for 30 minutes. Meanwhile, cut chicken into 1-inch pieces; place in resealable food-storage plastic bag or container.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Ziploc Bags

Skewers

Add teriyaki sauce; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.

Ingredients you will need

Teriyaki Sauce

Shake

Heat gas or charcoal grill.

Equipment you will use

Grill

Drain chicken, discarding marinade. Thread chicken, pineapple chunks and red pepper pieces onto bamboo skewers in whatever order you wish, dividing evenly among skewers.

Ingredients you will need

Pineapple Chunks