Pineapple Chicken and Potato Kabobs
A quick and easy dinner made with kitchen basics. Fire up the grill!
1 large sweet potato, peeled and cut into chunks
1 pound of boneless breasts of chicken – washed and cut into 1” pieces
1 8-ounce can of pineapple chunks, drained – reserving 1/4 cup of the liquid
1-2 green bell pepper, washed and cut into 1 ½ to 2” chunks.
1 cup of gluten-free teriyaki sauce (I use Kikkoman brand)
Preheat the gas grill on medium heat.
Place the sweet potato chunks in a medium saucepan and over with water. Bring to a boil and cook for 6-7 minutes, or until tender.
Thread the chicken chunks, sweet potato pieces, pineapple and green bell peppers onto a metal skewer or a wooden skewer that has been soaked in water for 1 hour to prevent scorching.
In a small bowl, whisk the reserved pineapple juices and the gluten-free teriyaki sauce. Brush the teriyaki sauce mixture on the skewered pieces and grill for 10-15 minutes, basting frequently, until the chicken is cooked through, and the juices run clear when cut into.
Serve immediately, or refrigerate and serve cold over a bed of salad greens.