Name: Pineapple Teriyaki Chicken Skewers
Ingredients: 2 pounds boneless chicken breast, chopped in 2-inch pieces; 1 cup Kikkoman Teriyaki Sauce; 2 cups pineapple, divided; 1/2 green bell pepper, seeded and chopped in 2-inch pieces; 1/2 orange bell pepper, seeded and chopped in 2-inch pieces; 1/2 yellow bell pepper, seeded and chopped in 2-inch pieces; 1/2 purple onion, chopped in 2-inch poeces; 1/4 cup sesame seeds, toasted.

Ingredients

Scale

2 pounds boneless chicken breast, chopped in 2-inch pieces
1 cup Kikkoman Teriyaki Sauce
2 cups pineapple, divided
1/2 green bell pepper, seeded and chopped in 2-inch pieces
1/2 orange bell pepper, seeded and chopped in 2-inch pieces
1/2 yellow bell pepper, seeded and chopped in 2-inch pieces
1/2 purple onion, chopped in 2-inch poeces
1/4 cup sesame seeds, toasted.

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Instructions

Place chicken, teriyaki sauce and 1 cup chopped pineapple in a freezer bag. Seal tightly and shake bag, distributing ingredients. Refrigerate 4 hours to overnight.
Soak skewers for 15 minutes in water.
Chop remaining pineapple into 2-inch pieces.
Prepare skewers by inserting a skewer into chicken, vegetables and remaining pineapple. Alternating between ingredients and colors.
Heat grill pan or outdoor grill. Carefully place skewers on grill and brush with Teriyaki sauce. Grill, turning skewers once and continuing basting until cooked through; approximately 12 minutes.
Sprinkle with sesame seeds and serve with salad or rice.