Teriyaki Chicken Kebabs
- 1 lb. boneless skinless chicken breast, cut into 1-inch cubes
- ½ cup reduced sodium teriyaki sauce + more for glazing
- Wooden skewers
- Cooking spray
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 ½ cups pineapple, cubed
Directions1. Combine chicken breast and teriyaki sauce in a glass container. Cover and refrigerate for at least 30 minutes. 1. Using a baking sheet, cover wooden skewers with water and soak for 30 minutes to prevent burning in the oven or on the grill. 1. Preheat oven to 450°F. Line a baking sheet with foil and lightly coat with cooking spray. 1. Thread pieces of marinated chicken, bell pepper, onion and pineapple onto the soaked skewers. Use a pastry brush to lightly glaze skewers with additional teriyaki sauce. 1. Bake at 450°F for 10 minutes. Turn kebabs, and bake for 5-10 more minutes or until the internal temperature of the chicken reaches 165°F. Serve warm.
For gluten free: Use gluten free teriyaki sauce in place of reduced sodium teriyaki sauce.
Calories 260, Total Fat 4g (Saturated 1g, Trans 0g), Cholesterol 95mg, Sodium 730mg, Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 14g), Protein 38g, Vitamin D 0%, Potassium 450mg, Calcium 2%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Kid-friendly Main Dish Summer Dairy Free 10 Dollar Meal American 20 Minute Meal Game Day Fall Asian Spring