Ingredients
Equipment
Method
Preparation
- In a small bowl, whisk together the teriyaki sauce, Dijon mustard, minced garlic, and optional sesame seeds until well combined.
- Place the chopped chicken breast into a zip-top bag, then pour the marinade over the chicken, seal the bag tightly, and refrigerate for at least 2 hours.
- Soak wooden skewers in water for 30 minutes.
- Preheat the grill to medium-high heat for 10-15 minutes.
- Thread marinated chicken, pineapple chunks, mushrooms, bell peppers, and onion onto the pre-soaked skewers.
- Place the assembled skewers on the hot grill and cook for 11-14 minutes, turning every 3 minutes.
- Once cooked, let the kabobs rest for about 5 minutes before serving.
Nutrition
Notes
These kabobs are perfect for summer BBQs and can be customized with different proteins and veggies.
