Teriyaki Chicken Kebabs With Pineapple

• 3/4 cup dry white wine
• 3/4 cup peanut oil
• 3/4 cup teriyaki sauce
• 1 tablespoon fresh thyme minced, or 1 tsp. dried thyme
• 6 garlic cloves minced
• 1 tablespoon fresh ginger minced
• 2 1/4 pounds boneless chicken breast halves skinned and cut into 1 inch pieces
• 1 1/2 pounds pineapple cut into 1 inch pieces
• 1/2 pound snow peas halved
• 24 bamboo skewers, soaked in water and rained

1. Combine first 6 ingredients in large bowl.
2. Add chicken to bowl and stir to coat.
3. Refrigerate at least 4 hours or overnight.
4. Drain chicken, reserving marinade.
5. Alternate chicken, pineapple, and snow peas on skewers.
6. Preheat barbecue and brush grill with oil.
7. Brush skewers with marinade.
8. Grill until chicken is cooked through, turning frequently and basting with marinade (about 10 minutes).
9. Brush with marinade and serve.

white wine, peanut oil, teriyaki sauce, thyme, garlic, fresh ginger, chicken, pineapple, snow peas, bamboo skewers

Taken from www.yummly.com/recipe/Teriyaki-Chicken-Kebabs-With-Pineapple-1675277 (may not work)