Hawaiian Teriyaki Chicken Skewers

Ingredients

• 4 Boneless Skinless Chicken Breasts (cut into large bite-size pieces)
• (1) 10-ounce bottle Teriyaki Sauce
• 2 Tablespoons Brown Sugar
• 1/4 cup Pineapple Juice or Puree (optional)
• 1 large Red Pepper (cut into large bite-size pieces)
• 1 large Orange Pepper (cut into large bite-size pieces)
• 1 large Yellow Pepper (cut into large bite-size pieces)
• 1 small Red Onion (cut into large bite-size pieces)
• 2 small Jalapenos (sliced)
• 2-3 cups Fresh Pineapple (cut into thick slices)

Instructions

• Start with chicken breast and cut into large bite-size pieces. In a small bowl, stir together teriyaki sauce, brown sugar, and optional pineapple juice. Place the chicken in a bowl or large Ziploc bag and marinate in 1 cup of the teriyaki sauce (reserving the rest for basting on the chicken after it comes off of the grill)for at least 30 minutes (longer is ideal).
• Cut red pepper, orange pepper, and yellow pepper into large bite-size pieces. Cut red onion and pineapple into large pieces as well. Slice the jalapeño peppers. Use metal or wood skewers and thread the chicken, peppers, onion, pineapple, and jalapeño.
• Heat grill to medium-high heat. Brush grill with oil to prevent the kabobs from sticking to the grill. Cook for 5-6 minutes per side, depending on the thickness of the chicken. Check it to ensure it is no longer pink.
• Brush chicken skewers with remaining teriyaki sauce and serve.

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