1Turkey Kielbasa sausage ropecut into 1/2'' slices
1red peppercut into 1'' slices
1green peppercut into 1'' slices
1yellow peppercut into 1'' slices
1purple onioncut into 1'' slices
2c.fresh pineapplecut into 1'' cubes
½c.of brown sugar
12ozjar of Teriyaki marinade
Tin foil pan for easy clean up
Place chicken in bowl and sprinkle with brown sugar. Pour Teriyaki marinade sauce over your mixture and let marinade at least 1 hour before placing on the grill to get the best flavor. You can marinate them from up to 24 hours.
Soak kabob skewers in water while chicken is marinading to prevent them from burning if you are using wooden skewers.
Now you can start assembling your Kabobs. Start layering your skewers with veggies then chicken or sausage until full. Make sure your don’t forget to add a piece of pineapple in the middle. ** leave an inch at both ends of your skewer so you can hold**
Place kabobs over direct heat on grill preheated to medium-high. Grill, rotating, until meat is fully cooked (internal temperature of 165 degrees F) and veggies are charred. This will take around 15 minutes but will depend on the temperature of your grill and thickness of your chicken.
Enjoy with a side of rice or alone.
*I used a garlic teriyaki marinade but you can use any teriyaki marinade