Teriyaki Chicken Kabobs

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Is your family as excited as mine is that it’s finally time for some regular season football!! This past Monday, my son was ecstatic there were two Monday Night Football games! While preseason has been fun, we are so excited for the regular season to start!! We have been doing a lot more healthy eating, so we have been looking for ways to make some healthy tailgating foods. One thing we have discovered in the past is the kids love to eat veggies if they are on a skewer, so we had to whip up these Teriyaki Chicken Kabobs! They are the perfect food to enjoy during Monday Night Football — or any tailgating get together.
Now for the really good part: with these amazing Teriyaki Chicken Kabobs, we can have healthy choices and good food when we tailgate! We love to grill year round, so if it’s not going in my slow cooker, I am either grilling or smoking it! You can change these up to fit your taste, but this is how we did them.

Teriyaki Chicken Kabobs Ingredients:

• 4 boneless, skinless chicken breasts
• 16oz. container of cut pineapple
• 24oz. container of mushrooms
• 2 green peppers
• 2 zucchini
• Wooden skewers
• Teriyaki sauce
• Water

Soy Vay Veri Veri Teriyaki Marinade and Sauce, 21oz, 3 PackChef Craft Thin Bamboo Skewers, 300 Piece

Teriyaki Chicken Kabobs Directions:

Soak your skewers in water. You don’t want them to catch fire on the grill. 

Cut the mushrooms, pineapple, and portabella mushrooms.

Cut and de-seed the green peppers. 

Dice up your chicken into pieces that fit on the skewers.

By this time, your skewers should be soaked enough to start putting your ingredients on them. I let the kids have fun putting the everything on the kabobs.

Place them in a baking pan and pour Teriyaki sauce over them. I used a brush to keep covering them with sauce while they were marinating. (my Teriyaki sauce had seeds in it with seasoning) If you are like me and always forget to pick more up you can order it on Amazon!! How much of a sanity saver is that?? This is by far hands down my favorite Teriyaki sauce to cook with.

Soy Vay Veri Veri Teriyaki Marinade and Sauce, 21oz, 3 Pack

Fire up the grill on low and let them slowly cook, about 20 minutes (this will vary grill to grill).

Be sure to keep rotating them so they cook evenly. We also used a basting brush to keep covering them with more sauce as they cooked.

Once your chicken comes to temperature, check with a meat thermometer. Remove them from the grill and enjoy!!!

What are your go to Kabob ingredients and flavors? Be sure to head on over → here to see more of the  Healthy Living Made Simple magazine from Sam’s Club!

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Teriyaki Chicken Kabobs

Ingredients

• 4 boneless skinless chicken breasts
• 16 oz. container of pineapple
• 24 oz. container of mushrooms
• 2 green peppers
• 2 zucchini
• Wooden skewers
• Teriyaki sauce
• Water

Instructions

1. Soak your skewers in water. You don't want them to catch fire on the grill.
2. Cut the mushrooms, pineapple, and portebella mushrooms.
3. Cut and de-seed the green peppers.
4. Dice up your chicken into pieces that fit on the skewers.
5. By this time, your skewers should be soaked enough to start putting your ingredients on them. I let the kids have fun putting the everything on the kabobs.
6. Place them in a baking pan and pour Teriyaki sauce over them. I used a brush to keep covering them with sauce while they were marinating. (my teriyaki sauce had seeds in it with seasoning. )
7. Fire up the grill on low and let them slowly cook, about 20 minutes (this will vary grill to grill).
8. Be sure to keep rotating them so they cook evenly. We also used a basting brush to keep covering them with more sauce as they cooked.
9. Once your chicken comes to temperature, check with a meat thermometer. Remove them from the grill and enjoy!!!

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Jenny

Hello! I am Jenny a WAHM to 3 active kids. Together we cook, save money and find ways to stay healthy as a family. Cleaning, Weight Watchers and thrift store shopping are just a few of my favorite things.

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