Teriyaki Chicken Kabobs

Ingredients

• 2 skinless , 6 ounce
• 1 cup teriyaki marinade
• 4 bamboos kabob sticks
• 1 medium sweet onion
• 1 medium red bell pepper
• 1 can pineapple chunks , 20 ounce

Instructions

1. 1

   Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.

2. 2

   Soak bamboo kabob sticks in water for 30 minutes.

3. 3

   Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.

4. 4

   Preheat an outdoor grill for medium heat and lightly oil the grate.

5. 5

   Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.

6. 6

   Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.