| | Directions | | Combine pineapple juice, teriyaki sauce, salt and pepper in large plastic resealable bag. Add chicken pieces, seal and marinate in refrigerator at least 2 hours or overnight. Prepare grill. Remove chicken from bag, reserving 1/2 cup marinade. Bring reserved marinade to boil in small saucepan over medium-high heat, cook 1 minute. Thread chicken onto 12 skewers, place skewers on grill rack coated with cooking spray. Grill 12 minutes or until done, turning and basting with marinade. |
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| Ingredients | | - |  | 1 1/3 cups pineapple juice |
| - | | 1/3 cup teriyaki sauce |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 pounds skinless, boneless chicken breast, cut into 1 inch cubes |
| - | | cooking spray |
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