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1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons teriyaki sauce
1/2 teaspoon sugar
1 1/2 teaspoons vegetable oil
1/4 teaspoon ground ginger
1 clove small garlic, finely chopped
1 (8-ounce) can pineapple chunks in juice or fresh pineapple chunks
1 medium green bell pepper, cut into 1 1/2-inch pieces
2 small onions, cut into fourths


Mix chicken, teriyaki sauce, sugar, oil, ginger and garlic in glass or plastic bowl. Cover and refrigerate 20 minutes. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Thread 4 or 5 chicken pieces, pineapple, bell pepper and onion alternately on each of four 15-inch metal skewers. Cover and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and brushing with marinade, until chicken is no longer pink in center. Discard any remaining marinade.


From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.