- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3/4 cup Lawry's® Teriyaki Marinade With Pineapple Juice, divided
- 2 zucchini, cut in 1/2-inch cubes
- 1 red or green bell pepper, cut into 1-inch pieces
- 1 (8 ounce) can pineapple slices, drained and cut into 1-inch pieces
- Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Reserve remaining marinade for brushing.
- Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
- Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with reserved marinade.