Pineapple Teriyaki Chicken Kabobs - cooking recipe

Ingredients

1 (20 ounce) can pineapple chunks, drained & reserve 2 Tblsp. juice
3/4 cup teriyaki sauce, Lawry's brand
1 teaspoon dijon-style mustard
4 boneless skinless chicken breasts (cut into 1 inch pieces)
2 bell peppers (cut into chunks)
1 zucchini, cut into slices
12 wooded skewers (12-inch long)

Preparation

Reserves 1/4 cup marinade.
Combine reserved juice, 1/2 cup marinade and mustard.
Pour into sealable plastic bag and add chicken and vegetables.
Marinade in refrigerator 30 minutes.
Remove chicken and veggies from bag and discard marinade.
Thread all ingredients onto skewers.
Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
Discard remaining marinade.