Teriyaki Shish Kabobs

1 Pound of Chicken (Boneless and skinless)
1 sweet onion chunked
2 red potatoes (partially cooked)1/2 inch slices
2 bell peppers chunked (remove insides & seeds)
4 pineapple spears chunks
3 tablespoons of EVOO
1 jar teriyaki glaze (not sauce, use baste & glaze..it's thicker)

Take chicken chunks and put in a large zip lock bag, add enough glaze to coat all the chicken. Put in the refridgerator and let marinate for at least an hour.




Remove chicken from fridge, and get skewers ready...before you start to assemble your skewers, take slices of potatoe and lay flat in a microwave safe dish...microwave for approx 3 minutes with salt, pepper & a few drizzles of olive oil. Remove, becareful they will be very hot. Now assemble the skewers. I like to start with a potatoe and just add on after that. I also like to put my pineapple next to the chicken so it gets that sweet taste.

When all skewers are assembled use the rest of the glaze for the topping sauce. I mix the remaining glaze in a bowl with the pineapple juice from your pineapple spears. I mix in about 2 tablespoons of olive oil to the mix and use a cooking brush to coat skewers.

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with teriyaki mixture, until chicken juices run clear.

Remove and serve