Hawaiian Chicken Kabobs
These Hawaiian Chicken Kabobs are made with teriyaki marinade on the chicken and there are also lots of veggies and chunks of sweet pineapple.
Servings: 8
Ingredients
- 2-3 large chicken breasts cut into 2-inch cubes
- 1 can 15 ounces medium can of pineapple chunks
- 1 bag of tri-colored peppers or 2 each of red green, or yellow bell peppers
- 1 large red onion cut into wedges
- 2 medium zucchini were sliced into rounds and the rounds were cut in half
- 20 cremini mushrooms cleaned with the stalk removed and cut in half
- 1 cup of premade teriyaki marinade
- kosher salt and freshly cracked black peppercorns to taste
Instructions
- In a large bowl, combine chicken cubes with 3/4 cup of the teriyaki marinade, plus salt and pepper to taste. Toss to coat well. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- If using wooden skewers, soak them in water for 30 minutes ahead of time to prevent burning.
- Get the grill going; the temperature should be at least 375 degrees. (Lightly oil the grates if needed.)
- Slide the chicken and veggies onto each skewer. You will alternate between vegetables, then add a piece of the chicken breasts.
- Repeat the addition of marinated chicken or mushroom, red onion, zucchini, and pineapple.
- Place skewers on the preheated grill and cook for 15 to 20 minutes, turning once after about 7 minutes.
- Brush each skewer with the remaining marinade (about a 1/4 cup) or a Hawaiian barbecue sauce.
- Transfer kabobs to a plate.
- Serve hot.