Ingredients:
- 1 pound boneless chicken breast, cut into 1-inch pieces
- 1 pound fresh pineapple chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, sliced into 1-inch rounds
- 1 cup cherry tomatoes
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Wooden skewers, soaked in water for 30 minutes
Instructions:
Put soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger in a bowl
Add teriyaki sauce and mix well
Split the sauce in half
Put the chicken pieces in half of the marinade and set them aside for at least 30 minutes in the fridge
Take a different bowl and put the cherry tomatoes, red bell pepper, red onion, and chunks of pineapple in it
Cover the vegetables with the other half of the marinade
Set them aside for at least 30 minutes
Warm up the grill over medium-high heat
Using the wet wooden skewers, alternate the chicken marinated in a spice mix, pineapple, bell pepper, onion, zucchini, and cherry tomatoes
For 10 to 12 minutes, turn the kabobs over and baste them with the marinade you saved, until the chicken is cooked all the way through and the vegetables are soft and slightly charred
If you want, you can serve the Hawaiian Teriyaki Shish Kabobs hot with chopped fresh cilantro on top
