Chicken Teriyaki Kebabs
1-2 lb. chicken breast, cubed
2 red bell peppers, cubed
1 pineapple, cubed
½ cup low-sodium soy sauce
½ cup orange juice
3 garlic cloves, minced
3 tbsp. sesame oil
1 tsp. jarred ginger
2 tbsp. white vinegar
First, soak your skewers in water for at least 20 minutes. This will keep them from burning.
Next, cut your chicken breast, bell pepper, and pineapple into cubes that will fit nicely on your skewers.
Combine the remaining ingredients in a Ziploc bag (soy, orange juice, garlic, sesame oil, ginger, and vinegar.) Place your chicken, bell pepper, and pineapple in the marinade bag and combine thoroughly. Let marinate in the fridge for 20 minutes – 48 hours (marinating overnight is best.)
Once marinating complete, prepare kebabs creatively by alternating vegetables and chicken.
Preheat oven to 400*. Line a baking sheet with aluminum foil. Bake kebabs on baking sheet on the middle rack for 15-20 minutes, until chicken is no longer pink.
Tip: You can also grill your kebabs, with weather permitting, over medium heat for 10-15 minutes until chicken is no longer pink.