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.