TERIYAKI CHICKEN AND PINEAPPLE KABOBS

Ingredients:

1 Packet CP Glazed Teriyaki Skinless Chicken Leg Meat
1 Big Onion - cut into small cubes
1 Red Bell Pepper - cut into cubes
1 Green Bell Pepper  - cut into cubes
1 Fresh Pineapple - cut into cubes
10 Pieces Wooden Skewer Sticks - soak

Method:

1. Alternately thread the pieces of CP Glazed Teriyaki Boneless Chicken Leg Meat, pineapple, red and greenbell pepper and onion onto the wooden skewers sticks. Brush all sides with  some olive oil.
2. Grill the skewers over medium heat for 8mins minutes, turning occasionally, until the chicken is warmed and the vegetables are softened.
3. Brush with reserved teriyaki sauce from the packaging at the end of the grilling time.
4. Serve immediately.

* You can make these skewers in the oven or airfryer too. Bake or airfry at 200 degrees for 10-15 minutes, then turn each one over and continue baking for another 5 minutes, until done.*

 Oven temp is  based on individual home oven temperature, you have to do your own adjustment.