Teriyaki Chicken Kabobs

Ingredients
4 boneless, skinless chicken breasts
16oz. container of pineapple
24oz. container of mushrooms
2 green peppers
2 zucchini
Wooden skewers
Teriyaki sauce
Water
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Instructions

1. Soak your skewers in water. You don't want them to catch fire on the grill.
2. Cut the mushrooms, pineapple, and portebella mushrooms.
3. Cut and de-seed the green peppers.
4. Dice up your chicken into pieces that fit on the skewers.
5. By this time, your skewers should be soaked enough to start putting your ingredients on them. I let the kids have fun putting the everything on the kabobs.
6. Place them in a baking pan and pour Teriyaki sauce over them. I used a brush to keep covering them with sauce while they were marinating. (my teriyaki sauce had seeds in it with seasoning. )
7. Fire up the grill on low and let them slowly cook, about 20 minutes (this will vary grill to grill).
8. Be sure to keep rotating them so they cook evenly. We also used a basting brush to keep covering them with more sauce as they cooked.
9. Once your chicken comes to temperature, check with a meat thermometer. Remove them from the grill and enjoy!!!

FULL RECIPES

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