Teriyaki chicken kebabs

Yield: 4 Servings

Measure Ingredient
1 tablespoon Mild soy sauce
2 tablespoons Frozen unsweetened
Apple juice concentrate
2 cloves Garlic minced,
1 teaspoon Garlic powder
½ teaspoon Ground ginger
1 teaspoon Peeled, grated
Fresh ginger
¼ cup Dry sherry
Salt-free chicken
Broth, defatted
¼ cup Drained pineapple juice
4 8-oz chicken breast
Halves,boned, with
Skin and fat removed
16 Mushrooms, cleaned
And stems removed
1 small Red onion cut into
16 1-inch squares
1 Green or sweet red
Pepper, seeded and
Cut into 16 1-inch
8 ounces Can unsweetened pineapple
Chunks, drained

Combine first 6 ingredients in bowl. Cut each chicken breast half into 6 squares. Stir chicken, mushrooms, onions, and green pepper into marinade. Marinate at room temperature for 10 minutes. Thread chicken, mushrooms, onions, green peppers, and pineapple onto 8 (9 to 10-inch) wooden skewers. Alternate ingredients until all are used.

Broil 3 to 4 inches from heat for 7 to 9 minutes on each side, or until chicken is done. (Or barbecue over hot coals for 12 to 15 minutes.) Brush several times with remaining marinade while cooking.

Walt MM

: To serve: Serve kabobs on bed of pilaf.

In microwave: Arrange skewers on 12-inch glass baking dish and cook on high for about 7 minutes.

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