“This is a great Amuse Bouche or small bite. You can make them teriyaki (I am fond of Kelly's Kihei, Maui Teriyaki Sauce) or sweet 'n sour or whatever sauce flavor you prefer.”
READY IN:
25mins
YIELD:
15-30 Kabobs
UNITS:
US

Ingredients Nutrition

Directions

  1. Put 2 tablespoons of the oil into a an and brown the chicken over medium high heat until done.
  2. Add 12 oz of the sauce and toss until coated.
  3. Do not overcook. Remove from pan and keep any extra sauce.
  4. Place pineapple, chicken and green pepper on a toothpick.
  5. If you want, grill just a moment to brown.
  6. Arrange on serving plate or small tasting bowls.
  7. Drizzle remaining sauce over the Kabobs.
  8. Enjoy.

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