-Combine first 6 ingredients in a 9" X 9" X 2" pan.
-Place chicken cubes in marinade and press down into pan.
-Place water chestnuts in pan and press down.
-Place pineapple into pan and press down.
-Cover pan and marinade 4 hours or overnight in the refrigerator.
-Alternate skewering chicken, pineapple, water chestnuts, green pepper, and
onion onto bamboo skewers; reserve marinade.
-Grill skewers over medium-high heat until chicken is cooked though; remove
from heat; set aside.
-In a saucepan over medium heat, bring reserved marinade and teriyaki sauce
to a boil; reduce heat and simmer for 10 minutes.
-Brush prepared sauce over kebabs.
-Serve kebabs with a side of remaining prepared sauce.
Notes: I served these on the buffet of my
Hawaiian Luau Wedding dinner (click
here to see the details) and everyone loved them! Unless you have a lot
of free time and assistance for assembly, I wouldn't recommend making enough
of these for 100 people, but they do keep well once prepared, then reheated
in a 250 degree oven.
Make It A Meal: Serve
Pacific Rim Coleslaw
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