Hawaiian Pineapple Chicken Skewers |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This comes from my Hungry Girl Cookbook Ingredients:
1/2 cup pineapple juice |
6 ounces chicken breasts (boneless, skinless, cut into 12 chunks) |
4 mushrooms (white, medium) |
1/2 onion (medium, cut into 8 slices) |
1/2 yellow bell pepper (medium, cut into 4 slices) |
1/2 red bell pepper (medium, cut into 4 slices) |
1/2 green bell pepper (medium, cut into 4 slices) |
1/2 cup pineapple (4 chunks) |
2 tablespoons teriyaki sauce |
Directions:
1. marinate chicken in pineapple juice for 30 minutes (in fridge), drain pineapple juice.
2. evenly distribute all items onto 4 skewers.
3. cook kabobs in pan coated with nonstick spray (medium-high heat) about 10 minutes (flipping 1/2 way through) or grill (be sure chicken is cooked thoroughly).
4. drizzle with teriyaki sauce immediately before serving.
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