Meats & Main dishes > Kabobs >
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Teriyaki Chicken Kabobs
8 ounces of chicken breasts, skinned, boned, and cut into 1-inch cubes
1/3 cup of lemon juice
2 tablespoons of soy sauce
2 tablespoons of grated fresh ginger
1 teaspoon of olive oil
1 teaspoon of dried thyme
1 sweet red pepper, cut into 1-inch cubes
1 small onion, cut into 1-inch pieces
1 can (8 ounces) of unsweetened pineapple chunks, drained
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In a large shallow non-metal dish, combine the chicken, lemon juice, soy sauce, ginger, oil, and thyme. Stir well to combine. Cover and refrigerate for 8 hours, stirring occasionally.
Preheat the grill or broiler. Coat the grill rack or broiler pan with non-stick spray. Thread the chicken on eight 6-inch metal skewers, alternating with the peppers, onions, and pineapple. Grill or broil 4 inches from the heat, basting frequently with the marinade, for 5 minutes. Turn and cook for 5 minutes, or until the vegetables are golden brown and the chicken is no longer pink in the center. Serves 8.
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