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	Teriyaki Chicken Kabobs

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Home > Recipes > View Recipe

TERIYAKI CHICKEN KABOBS

Prep Time: 15 minutes

Marinate Time: 30 minutes

Cook Time: 15 minutes

Makes: 4 servings.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

3/4 cup Lawry's® Teriyaki Marinade with Pineapple Juice, divided

2 zucchini, cut in 1/2-inch cubes

1 red or green bell pepper, cut into 1-inch pieces

1 can (8 ounces) pineapple slices, drained and cut into 1-inch pieces

Directions

1. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well.

2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.

3. Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining 1/4 cup marinade.

Test Kitchen Tip: If using wooden skewers, soak in water for at least 30 minutes to prevent burning.

Nutrition Information per serving

•Low Calorie •Low Fat

Calories 231, Fat 3g, Protein 29g, Carbohydrates 22g, Cholesterol 73mg, Sodium 1083mg, Fiber 2g

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.