Ingredients
-
2 lbs boneless, skinless chicken breast cut into chunks
-
1 (16 oz) bottle Moore’s Asian Teriyaki Wing Sauce
-
1 red onion, diced
-
1 green pepper, diced
-
1 whole pineapple, cored and cut into chunks
Instructions
-
The night before you are cooking the kabobs, place all the cut up chicken in a large Ziploc bag and pour 8 oz. marinade into bag.
-
Seal bag and toss to coat chicken thoroughly.
-
Place bag in refrigerator overnight….if in a hurry, marinade at least 3 hours.
-
Once ready to grill, assemble skewers by putting one piece of marinated chicken on the skewer, followed by one piece of onion, green pepper, and pineapple.
-
Continue pattern until all skewers are full.
-
Place on grill and brush one more coat of marinade on top of entire kabob.
-
Grill for about 5 minutes on each side, adding one more coat of marinade when you flip sides.
-
Remove from grill and serve!!
-
Enjoy!