Grilled Chicken Kebabs


    • For glaze:
    • 2 tablespoons Kelchner's Pineapple Teriyaki Marinade and Sauce
    • ¼ cup crushed pineapple
    • 1 tablespoon chopped fresh parsley or 1 teaspoon dried 
    • For skewers:
    • ¾ pound boneless chicken breast, cut into 12 pieces
    • 1 large green bell pepper, seeded, cut in chunks
    • 3 small onions, quartered
    • 12 cherry tomatoes
    • 12 small mushrooms
    • 6 wooden skewers


    Soak wooden skewers for at least one hour in water.

    Combine glaze ingredients.

    Place ingredients alternately on a skewer: a piece of chicken, bell pepper, onion, chicken, tomato, and mushroom.

    Repeat with remaining ingredients. Brush with glaze.

    Place under preheated broiler or on grill. Cook 10-15 minutes, turning often.

    Serve with rice & extra Kelchner's Pineapple Teriyaki Marinade and Sauce.

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