Grilled Chicken & Pineapple Skewers - cooking recipe

Ingredients

2 lbs chicken breasts
2 cups Lawry teriyaki marinade with pineapple juice
whole fresh pineapple (sliced in to 2 inch pieces)
16 ounces baby portabella mushrooms

Preparation

Cut your chicken in to 2 inch chunks & put to the side.
Slice your cored fresh pineapple into 2 inch slices& put to the side.
Wipe off the mushrooms to clean them, (recommend not to wash them in water.).
In a large bowl, place all of the ingredients including the marinade, and mix together.
Cover the bowl with plastic wrap and place in refrigerator for about 45 minutes.
Run bamboo skewers through water just a little bit to get them wet so they do not burn.
Place the chicken, pineapple, and mushrooms on the skewers in any order you want.
You will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done!
Serves well next to a good macaroni salad!