Teriyaki Chicken Kebabs

Name: Teriyaki Chicken Kebabs
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, cut into 1-inch cubes; ½ cup reduced sodium teriyaki sauce + more for glazing; Wooden skewers; Cooking spray; 1 green bell pepper, cut into 1-inch pieces; 1 red onion, cut into 1-inch pieces; 1 ½ cups pineapple, cubed

These kebabs are fun for the whole family!

Calories: 260per serving
Servings: 4people

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch cubes
½ cup reduced sodium teriyaki sauce + more for glazing
Wooden skewers
Cooking spray
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 ½ cups pineapple, cubed

Instructions

Combine chicken breast and teriyaki sauce in a glass container. Cover and refrigerate for at least 30 minutes.
Using a baking sheet, cover wooden skewers with water and soak for 30 minutes to prevent burning in the oven or on the grill.
Preheat oven to 450°F. Line a baking sheet with foil and lightly coat with cooking spray.
Thread pieces of marinated chicken, bell pepper, onion and pineapple onto the soaked skewers. Use a pastry brush to lightly glaze skewers with additional teriyaki sauce.
Bake at 450°F for 10 minutes. Turn kebabs, and bake for 5-10 more minutes or until the internal temperature of the chicken reaches 165°F. Serve warm.

Notes from the Kitchen

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For gluten free: Use gluten free teriyaki sauce in place of reduced sodium teriyaki sauce.

Nutrition

Per Serving: Calories 260 Total Fat 4g Cholesterol 95mg Sodium 730mg Total Carbohydrate 18g Dietary Fiber 2g Protein 38g Vitamin D 0% Calcium 2% Iron 10%

Nutritional values are an approximation. Actual values may vary.

Teriyaki Chicken Kebabs

These kebabs are fun for the whole family!

Calories: 260per serving
Servings: 4people

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch cubes
½ cup reduced sodium teriyaki sauce + more for glazing
Wooden skewers
Cooking spray
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 ½ cups pineapple, cubed

Instructions

Combine chicken breast and teriyaki sauce in a glass container. Cover and refrigerate for at least 30 minutes.
Using a baking sheet, cover wooden skewers with water and soak for 30 minutes to prevent burning in the oven or on the grill.
Preheat oven to 450°F. Line a baking sheet with foil and lightly coat with cooking spray.
Thread pieces of marinated chicken, bell pepper, onion and pineapple onto the soaked skewers. Use a pastry brush to lightly glaze skewers with additional teriyaki sauce.
Bake at 450°F for 10 minutes. Turn kebabs, and bake for 5-10 more minutes or until the internal temperature of the chicken reaches 165°F. Serve warm.

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use gluten free teriyaki sauce in place of reduced sodium teriyaki sauce.

Nutrition

Per Serving: Calories 260 Total Fat 4g Cholesterol 95mg Sodium 730mg Total Carbohydrate 18g Dietary Fiber 2g Protein 38g Vitamin D 0% Calcium 2% Iron 10%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Teriyaki Chicken Kebabs

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition

Teriyaki Chicken Kebabs

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition