Chunks of pineapple, oranges, and pepper, pierced in skewers and grilled to perfection. Enjoy a medley of tastes and flavors inspired by the Hawaiian sunset.
bvseo_sdk, net_sdk, 22.214.171.124
CLOUD, getAggregateRating, 109ms
bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time15 minutes
Cook Time15 minutes
Total Fat4 g
Total Carbohydrate80 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Preheat grill to medium. Cut chicken into 1-inch pieces. Thread chicken, orange, pineapple, red bell pepper and green bell pepper alternately onto four (10-inch) skewers. Brush teriyaki sauce over kabobs.
Grill kabobs, turning once and brushing occasionally with teriyaki sauce, 10 to 15 minutes or until chicken is done (internal temp 170°F).
Prepare rice according to package directions. Keep hot.