Teriyaki Chicken Kebabs

Servings: 4-6

Pairs With Santa Margherita Pinot Grigio


  • 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


  1. Combine chicken pieces with ¾ teaspoon of glaze/marinade. Reserve ¼ for glazing while grilling.
  2. Assemble kebabs by alternating colors and ingredients until each skewer is full. Leave a bit of space between items for even grilling.
  3. Set grill to med-high heat. Grill approximately 4-6 minutes on each side or until juices run clear on your chicken when cut.
  4. Brush on teriyaki glaze and cook another 2-3 minutes.

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