"Hunger is the best sauce in the world."--Cervantes

Hawaiian Chicken Skewers Recipe

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This recipe for Hawaiian Chicken Skewers, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
c teriyaki sauce
2 T honey
1 pounds boneless, skinless chicken breasts (about 2 large), cut into 1-inch pieces
1 medium orange bell pepper, cut into 1-inch pieces
1 medium pineapple, peeled, cored, and cut into 1-inch pieces
6 (10-inch) skewers, soaked for at least 30 minutes if wooden

Directions:
Directions:
Heat the grill to medium-high, direct heat.
Whisk the teriyaki sauce and honey together. Place the chicken, bell pepper, and pineapple in a large bowl or gallon-size zip-top bag. Pour in half of the honey-teriyaki sauce and toss to coat. Reserve the other half of the sauce for brushing the skewers. Set aside at room temperature for 30 minutes.
Thread the chicken, bell pepper, and pineapple onto the skewers, alternating them. Discard the marinade in the bowl.
Oil the grill grates. Place the skewers on the grill, cover, and cook until the chicken is cooked through, brushing with the reserved sauce occasionally, 6 to 7 minutes per side. Serve immediately.

Recipe Notes: Refrigerate leftovers in an airtight container for up to 3 days.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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