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Grill up some savory-sweet chicken kabobs. In addition to vegetables and chicken, pineapple chunks are threaded on the kabobs for sweetness.
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3/4 cup Lawry's® Teriyaki Marinade with Pineapple Juice , divided
2 zucchini, cut in 1/2-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple slices, drained and cut into 1-inch pieces
Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining 1/4 cup marinade.
Test Kitchen Tip: If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
(Amount per serving)