2 lbs boneless skinless chicken breasts, cut evenly into 2” chunks
3 yellow or red bell peppers, cut into 2” squares
1 red onion, cut into 2” squares
1 pineapple, cut into 2” squares
1 cup of your favorite teriyaki glaze or marinade
Salt, pepper, garlic, and onion powder to taste
- Combine chicken pieces with ¾ teaspoon of glaze/marinade. Reserve ¼ for glazing while grilling.
- Assemble kebabs by alternating colors and ingredients until each skewer is full. Leave a bit of space between items for even grilling.
- Set grill to med-high heat. Grill approximately 4-6 minutes on each side or until juices run clear on your chicken when cut.
- Brush on teriyaki glaze and cook another 2-3 minutes.