Since it was 80 degrees yesterday, I was ready to fire up the grill. I marinated the chicken for 24 hours in Kikoman Teriyaki marinade. We added fresh pineapple, green bell pepper, and onion to the skewers. Soak the skewers in water for about 20 minutes prior to assembling the skewers.
We had these with brown rice and sauteed squash and zucchini. Easy and good!
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