Grilled Teriyaki Chicken & Pineapple Kebabs

3 boneless skinless chicken breasts, cut into large cubes
2 green peppers chopped
1 whole fresh pineapple, skin removed, cut into cubes

Teriyaki Marinade
1/3 cup gluten free soy sauce
1/4 cup honey
1 tablespoon seasoned rice vinegar
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 teaspoon sesame seeds

1. Marinate cut cubes of chicken in the refrigerator for 8-12 hours.

2. Preheat the grill to about 300-325°F.

3. Thread pineapple, green pepper, and chicken onto skewers.

4. Place kekabs on the grill and grill for about 5 minutes per side (4 sides total).

Servings: 4


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