8to 12 bamboo skewers
1lb boneless skinless chicken breast tenders (not breaded)
1cup teriyaki sauce or marinade
1can (8 oz) pineapple chunks, drained
1red bell pepper, cut into 1-inch chunks
4 oz Hot Pepper or Pineapple honey
Soak bamboo skewers in water to cover for 30 minutes. Meanwhile, cut chicken into 1-inch pieces; place in a resealable food-storage plastic bag or container. Add teriyaki sauce; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
2Heat gas or charcoal grill. Drain chicken, discarding marinade. Thread chicken, pineapple chunks and red pepper pieces onto bamboo skewers in whatever order you wish, dividing evenly among skewers.
3Place kabobs on grill over medium heat. Cover grill; cook 4 to 5 minutes on each side or until chicken is no longer pink in center. Bast with honey. Serve immediately.
Enjoy. Happy 4th of July an’ stuff.