2 (6 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade
4 bamboo kabob sticks
1 medium sweet onion
1 medium red bell pepper
1 (20 ounce) can pineapple chunks, drained
Method
Begin by slicing each chicken breast into 10 bite-sized pieces. Place them in a glass bowl and pour teriyaki marinade over the top. Cover the bowl and let the chicken marinate in the refrigerator for a minimum of 30 minutes.
While the chicken is marinating, take bamboo skewers and soak them in water for 30 minutes to prevent burning on the grill.
Chop the onion into four 1-inch square segments and do the same with the bell pepper. Set aside 14 chunks of pineapple for the skewers, saving any extras for another recipe.
Preheat your outdoor grill to medium heat and lightly grease the grill grates to prevent sticking.
Once the chicken has marinated, remove it from the bowl and shake off any excess marinade. Discard the leftover marinade. Assemble the skewers by threading the chicken pieces, onion, bell pepper, and pineapple alternately onto each soaked skewer.
Place the assembled skewers on the hot grill and cook them for about 4 to 5 minutes on each side, or until the chicken is thoroughly cooked and no longer pink inside. To ensure safety, use an instant-read thermometer to check that the internal temperature has reached at least 165 degrees F (74 degrees C). Handle the skewers carefully, as they will be hot.
