Pineapple Teriyaki Chicken Kabobs
1 can pineapple chunks, drained, reserve 2T juice
3/4 c Teriyaki marinade
1 t dijon mustard
4 chicken breasts, cut in 1-inch pieces
2 red or green bell peppers, in 1-inch chunks
1 zucchini, cut in 1/4" slices
Combine pineapple juice, 1/2 c marinade and mustard. Pour into ziplock bag. Add chicken and vegetables. Marinate 30 minutes. Thread all ingredients onto skewers. Grill 10 minutes, turning and brushing with extra 1/4 c marinade until chicken is thoroughly cooked.