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Teriyaki Chicken Kabobs |
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Serves: 4
Print this Recipe
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 peppers, 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.
1 Serving: Calories 195 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 60mg; Sodium 400mg; Carbohydrate 13g (Dietary Fiber 2g); Protein 26g.
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.
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