Chicken Teriyaki Skewers


Chicken Teriyaki Skewers


  • 6 skinless boneless breasts
  • Teriyaki Marinade (below)
  • 16 slices bacon, cut crosswise into halves
  • 2 large bell pepper, cut into squares
  • 2 large red pepper, cut into squares
  • 2 16oz. can pineapple chunks
  • 12 oz. whole fresh mushroom caps
  • [u][b]Teriyaki Marinade:[/b][/u]
  • 1 c. veg. oil
  • 1/2 c. soy sauce
  • 6 tbsp. sherry
  • juice of 2 lemons
  • 4 garlic cloves, minced
  • 1/2 tsp. ground ginger


  1. Cut each chicken breast into halves lengthwise and then crosswise 2 times to form 6 cubes. Add to the teriyaki marinade and marinate, covered for 1-12 hours.
  2. Drain the chicken and wrap each piece in bacon. Thread on skewers, alternating with the bell peppers, pineapple, and mushroom caps, and beginning/ending with chicken. Grill for 10 min. on each side or until bacon is crisp and chicken is cooked through.
  3. Serving size: 6
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