Teriyaki Chicken & Pineapple Kebobs

Recipe by Carolyn Tesini

Serves: 4-6 servings


  • ½ cup dunkel lager
  • ½ cup pineapple juice
  • ½ cup reduced-sodium soy sauce
  • 4 cloves garlic, crushed
  • 2 lbs. boneless, skinless chicken breast,
  • trimmed and cut into 1-inch cubes
  • 2 cups fresh pineapple


1. In a large sealable bag, combine dunkel, pineapple juice and soy sauce. Add chicken. Refrigerate for 2 hours or up to 8 hours.

2. Preheat grill to medium-high.
3. Alternate the chicken and pineapple on skewers. Oil the grill rack with a paper towel dipped in oil. Grill the kebobs until the chicken is just cooked through, about 8 minutes.