Kristin's Chicken Kabobs
serves 4

Kristin's Chicken Kabobs

Tender chicken, sweet onions, crunchy bell peppers, juicy pineapple and mushrooms create a delectable and wholesome dinner. Serve these outstanding kabobs over rice.

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1 pound boneless, skinless chicken breasts or thighs
2 sweet onions
2 red bell peppers

16 mushrooms
16 cubes of fresh pineapple
Teriyaki Sauce

1. If using wooden skewers, soak them for about 20 minutes before using.
2. Cut the chicken, onions, bell peppers and pineapple into the same size pieces.
3. When threading the skewers, alternate a vegetable, then chicken, then vegetable. 
4. Make sure to randomly place 2 pineapple pieces and 2 mushrooms on each skewer.
5. If you have any left over vegetables or chicken, make extra kabobs.
6. Brush kabobs with teriyaki sauce.
7. Grill indirectly over hot coals for about 20 minutes, or until chicken is done. Gently turn kabobs as needed.
8. Brush with teriyaki sauce before serving.

Nutrition information based on 1/2 tablespoon teriyaki sauce:
Calories 282g, Fat 6.1g, Cholesterol 87mg, Sodium 301.4mg
Carbohydrates 19.9g, Fiber 3.4g, Sugars 13.5g, Protein 36.6g