- 1/3 cup low-sodium teriyaki sauce, plus reserve for brushing
- 1 (20 ounce) can DOLE® Tropical Gold® Pineapple chunks, drained; reserve 2 tablespoons
- 2 tablespoons vegetable oil
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 basket cherry tomatoes
- 2 red or green bell peppers, cut into 1 1/2-inch pieces
- Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade.
- Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.