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Pineapple Teriyaki Chicken Kabobs

From Aunt Gina

Prep
Cook
Serves 4people
Ingredients
1
can (20 oz) Dole Pineapple Chunks, drained, reserve 2 tbsp. juice
3/4
cup lawry's teriyaki marinade with pineapple juice, divided
1
tsp Dijon-style mustard
4
boneless skinless chicken breasts, cut into 1-inch pieces
2
red or green bell peppers cut into chunks
1
zucchini, cut into slices
12
wood skewers, 12" long, soaked in water
Directions
1.
Reserve 1/4 C marinade. Combine reserved juice, 1/2 C marinade and mustard; pour into sealable plastic bad and add chicken and vegetables.
2.
Marinate in fridge 30 minutes
3.
Remove chicken and vegetables from bag and discard marinade.
4.
Thread all ingredients onto skewers.
5.
Grill or broil 10 minutes turning and brushing with reserved marinade or until chicken is no longer pink.
6.
Discard remaining marinade.

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