Ingredients
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3 boneless skinless chicken breasts
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1 yellow onion, cut in 1-inch chunks
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8 ounces fresh mushrooms, halved
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1/4 cup montreal steak sauce (such as McCormick's Grill Mates)
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1/4 cup teriyaki sauce (such as Kikkoman Terriyaki Baste and Glaze with Honey and Pineapple)
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1 green bell pepper, cut in 1-inch chunks
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1/2 cup pineapple chunk (fresh, or canned Dole)
Instructions
- Soak wooden skewers for at least 30 minutes.
- Preheat grill to medium.
- Meanwhile, mix marinade ingredients in a glass pie dish or other shallow dish.
- Wash and dry chicken breasts. Cut chicken into 1 1/2-inch chunks. Place chicken chunks into marinade, turning well to coat.
- Thread chicken, bell pepper, onion, mushrooms, and pineapple onto skewers.
- Place skewers onto hot grill. Cook on medium grill, covered for 4 minutes. Rotate, cover and cook for another 4 minutes. Serve hot.
- Serve with a baked potato or rice. Makes 9 kebabs.