WHAT YOU WILL NEED:
1 can (20 oz.) DOLE Pineapple Chunks drained,
2 tablespoons juice reserved
3/4 cup teriyaki marinade with pineapple juice
1 teaspoon Dijon-style mustard
4 (1-1/2 to 1-3/4 lb.) boneless, skinless chicken breast cut
into 1-inch pieces
2 red or green bell peppers, cut into 1-1/2 pieces
1 zucchini cut into 1/2 inch thick slices
12 wooden skewers (12-inches long) soaked in water
HERE'S HOW:
2 tablespoons juice reserved
3/4 cup teriyaki marinade with pineapple juice
1 teaspoon Dijon-style mustard
4 (1-1/2 to 1-3/4 lb.) boneless, skinless chicken breast cut
into 1-inch pieces
2 red or green bell peppers, cut into 1-1/2 pieces
1 zucchini cut into 1/2 inch thick slices
12 wooden skewers (12-inches long) soaked in water
HERE'S HOW:
- Combine pineapple juice, teriyaki marinade and mustard. Set aside 1/4 cup for grilling. Pour remaining marinade into sealable plastic bag, add chicken pieces, bell peppers and zucchini. Refrigerate and marinate for 30 minutes.
- Remove chicken and vegetables from plastic bag and discard marinade.
- Thread bell peppers, pineapple chunks, chicken and zucchini. Brush with reserved marinade.
- Grill or broil 10 to 15 minutes turning and brushing occasionally with teriyaki marinade or until chicken is no longer pink. Discard any remaining marinade.
Nutrition Goal: Low fat; saturated fat free; good source of fiber, iron and potassium; rich in Vitamin A and C.
