Pineapple Teriyaki Chicken Kabobs

• 1 (20 ounce) can pineapple chunks, drained & reserve 2 Tblsp. juice
• 3/4 cup teriyaki sauce, Lawry's brand
• 1 teaspoon dijon-style mustard
• 4 boneless skinless chicken breasts (cut into 1 inch pieces)
• 2 bell peppers (cut into chunks)
• 1 zucchini, cut into slices
• 12 wooded skewers (12-inch long)

1. Reserves 1/4 cup marinade.
2. Combine reserved juice, 1/2 cup marinade and mustard.
3. Pour into sealable plastic bag and add chicken and vegetables.
4. Marinade in refrigerator 30 minutes.
5. Remove chicken and veggies from bag and discard marinade.
6. Thread all ingredients onto skewers.
7. Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
8. Discard remaining marinade.

pineapple, teriyaki sauce, mustard, chicken breasts, bell peppers, zucchini, wooded skewers

Taken from www.food.com/recipe/pineapple-teriyaki-chicken-kabobs-235661 (may not work)