Grilled Teriyaki Chicken Kabobs with Veggies
Teriyaki Chicken Kabobs with veggies and our secret weapon chicken kabob marinade. This kabob recipe is great for kids and adults!
- 1 red pepper
- 1 yellow pepper
- 1 small onion
- 1 pint baby bella mushrooms
- 1 lb thinly sliced chicken breasts cut into strips
- 1/2 cup pineapple chunks
- P.F. Chang's Home Menu Sauces (Teriyaki)
Chop the peppers and onions into the desired size.
Cut the onion into fourths and separate the layers.
Arrange the veggies onto the skewers and then place the chicken at the end.
Once all of the ingredients are on the skewers, baste them with the teriyaki sauce.
Cook 5-6 minutes per side on a hot grill.
Allow resting 2-3 minutes before serving.
Calories: 226kcal | Carbohydrates: 22g | Protein: 28g | Fat: 3g | Cholesterol: 72mg | Sodium: 142mg | Potassium: 1203mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1060IU | Vitamin C: 102.6mg | Calcium: 48mg | Iron: 1.4mg