Serves: 4
Total Calories: 293
1. GRILL DIRECTIONS: In 12x8-inch (2-quart) baking dish or resealable food storage plastic bag, combine all marinade ingredients mix well. Cut chicken thighs in half add to marinade. Cover dish or seal bag. Refrigerate at least 2 hours to marinate, turning chicken once.
2. Heat grill. Remove chicken from marinade reserve marinade. Alternately thread chicken, bell pepper, zucchini and pineapple onto four 12-inch metal skewers.
3. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 15 to 20 minutes or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard any remaining marinade.
TIP: To broil kabobs, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning often and brushing frequently with reserved marinade.
Nutrition Information Per Serving: Serving Size: 1 Kabob * Calories: 280 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 3 g 15% * Cholesterol: 100 mg 33% * Sodium: 300 mg 13% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 2 g 8% * Sugars: 8 g * Protein: 29 g * Vitamin A: 35% * Vitamin C: 70% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1/2 Fruit, 1 Vegetable, 4 Lean Meat or 1/2 Carbohydrate, 1 Vegetable, 4 Lean Meat
This Teriyaki Grilled Chicken Kabobs recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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