1½poundsboneless chicken breasts cut into 1-inch pieces
⅔cupteriyaki sauce divided
1canpineapple chunks 15 ounce can, drained
1small red onion cut into 1-inch pieces
Instructions
In a large resealable bag or bowl, combine chicken breasts and ⅓ cup teriyaki sauce. Marinate for 1 hour or up to 24 hours.
Preheat grill to medium-high (about 375°F).
Thread the chicken, pineapple chunks, and onions on skewers and discard the marinade.
Grill for 12-16 minutes or until chicken is cooked through and reaches 165°F, flipping halfway through. Brush with theremaining ⅓ cup of teriyaki sauce in the last 5 minutes of cooking.
Notes
If using wood skewers, soak them in water at least 30 minutes.
We recommend using a meat thermometer to check the chicken. It should reach an internal temperature of 165˚F for safe comsumption.
Keep cooked skewers warm, covered with foil, in a low oven or on the grill until ready to serve.
For leftovers separate the chicken from the other ingredients and store in a covered container in the refrigerator for up to 3 days.