Easy Teriyaki Chicken & Pineapple Kabobs

Ingredients

• 1 pound chicken breasts, diced into 1" chunks
• a pinch of salt and pepper
• 5-ounce packet McCormick 7-Spice Teriyaki Marinade*
• 1 green bell pepper, diced into 1" pieces
• 1 red onion, diced into 1" pieces
• 1½ cups pineapple chunks
• skewers
• fresh parsley, to garnish

Instructions

1. Place the chicken, pinch of salt and pepper, and teriyaki marinade in a glass bowl baking dish. Cover with plastic wrap and marinate for 30 minutes.
2. Place your skewers in water for 30 minutes. **
3. Place your diced bell pepper, onion, and pineapple on a cutting board.
4. Skewer your chicken, bell pepper, onion, and pineapple, and then repeat until there the skewer is filled. Repeat with all skewers or until you run of out vegetables or chicken.
5. Brush the teriyaki marinade on the skewers, flip the skewers over, and repeat on the other side.
6. Place kabobs on a hot grill and grill for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees.
7. Remove from the grill, garnish with fresh parsley and serve.

Notes

*You may use any kind of teriyaki marinade, and you only need to use 5 ounces. 
**Placing your skewers into water allows the skewers to soak up the water and not catch on fire on the grill.

https://www.galonamission.com/easy-teriyaki-chicken-pineapple-kabobs/