Monday, July 30, 2012

Chicken Teriyaki Kabobs



Easy and delicious… low points too!


Makes 18 kabobs ( each kabob = 2 points +)



  • 2 lbs. boneless, skinless chicken breasts, cubed
  • 1 fresh pineapple, cubed
  • 1 red onion, cut into chunks
  • 2 bell peppers, cut into chunks
  • ¾ c. Lawry's teriyaki with pineapple marinade



Place chicken, pineapple and veggies on skewers. Place in a large baking dish. Pour marinade over kabobs and refrigerate for at least 30 minutes.
Grill kabobs, basting with any remaining marinade from the baking dish. Cook until chicken is no longer pink.

1 comment:

  1. Gosh!
    We really love the way you shot Chicken Teriyaki Kabobs
    You are really not just a food blogger, we think that you are a professional food photographer.

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    Why don't you submit yours and make other people hungry.
    You know it’s fun to make others hungry. Especially when they are so hungry they finally want to create your recipe. :)
    It is worth the try. :)
    Thanks!

    ReplyDelete

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