Teriyaki Grilled Chicken Kabobs - cooking recipe

Ingredients

Marinade
2 tablespoons brown sugar
3 tablespoons soy sauce or 3 tablespoons tamari
2 tablespoons dry sherry
1 tablespoon oil
1/4 teaspoon ginger
1/8 teaspoon garlic powder
Kabobs
8 boneless skinless chicken thighs
4 boneless skinless chicken breast halves
1 large red bell pepper, cut into 8 pieces
1 medium zucchini, cut into 8 pieces
8 pieces fresh pineapple, cut in chunks

Preparation

In a 2-quart baking dish, combine all marinade ingredients.
Cut chicken thighs in half; add to marinade and cover.
Refrigerating at least 2 hours, turning chicken once.
Heat Grill.
Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
(note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
Discard any remaining marinade.