A family favorite that pairs well with hot dogs and burgers, these potato wedges are baked in the oven.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (6 ounce) skinless, boneless chicken breast halves
- 1 cup teriyaki marinade
- 4 bamboo kabob sticks
- 1 medium sweet onion
- 1 medium red bell pepper
- 1 (20 ounce) can pineapple chunks, drained
Instructions
- Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
- Soak bamboo kabob sticks in water for 30 minutes.
- Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
- Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 1 g |
| Sodium | 2086 mg |
| Sugars | 44 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |