Ingredients
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1 (16 oz) bottle Moore’s Asian Teriyaki Wing Sauce
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2 lbs boneless, skinless chicken breast cut into chunks
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1 whole pineapple, cored and cut into chunks
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1 green pepper, diced
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1 red onion, diced
Instructions
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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.
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Seal bag and toss to coat chicken thoroughly.
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Place bag in refrigerator overnight….if in a hurry, marinade at least 3 hours.
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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.
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Continue pattern until all skewers are full.
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Place on grill and brush one more coat of marinade on top of entire kabob.
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Grill for about 5 minutes on each side, adding one more coat of marinade when you flip sides.
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Remove from grill and serve!!
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Enjoy!