Easy Teriyaki Kabobs From Dole® - cooking recipe

Ingredients

1/3 cup low-sodium teriyaki sauce, plus reserve for brushing
1 (20 ounce) can DOLE(R) Tropical Gold(R) Pineapple chunks, drained; reserve 2 tablespoons
2 tablespoons vegetable oil
2 pounds chicken breast, cut into 1-inch cubes
1 basket cherry tomatoes
2 red or green bell peppers, cut into 1 1/2-inch pieces

Preparation

Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade.
Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.