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3/4 cup Kikkoman Teriyaki Baste & Glaze, divided
1 can (20oz.) pineapple chunks, drained, reserve 2 tablespoons juice
1 teaspoon Dijon-style mustard
1 pound chicken tenders, cut into 1 inch pieces
2 red or green bell peppers, cut into 1 inch chunks
1 small zucchini, cut into slices
4 oz. Baby portabella mushrooms, slices
8 wooden skewers soaked in water
Stir together ½ cup Kikkoman Teriyaki Baste & Glaze, reserved pineapple juice and mustard, equally divide into 2 resealable bags, add chicken to one and vegetables into the other and toss.
Remove chicken and vegetables from bags, discard marinade. Alternately thread chicken, pineapple chunks, bell peppers and mushrooms onto skewers.
Grill or broil 10 minutes turning and brushing occasionally with remaining ¼ cup Kikkoman Teriyaki Baste & Glaze or until chicken is no longer pink. Discard any remaining glaze.
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