1 1/2 pounds beef boneless top sirloin steak or boneless skinless chicken breast cut into 1-inch cubes
1 cup teriyaki sauce
2 tablespoons canola oil
1 medium bell pepper, cut into 1-inch pieces
8 ounces whole fresh mushrooms
1 medium onion cut into wedges
1 cup pineapple
Place meat in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki sauce over meat. Cover dish or seal bag and refrigerate, stirring occasionally, at least 4 hours but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove meat from marinade; discard marinade. Thread meat and vegetables alternately on each of six 15-inch metal skewers*. Brush vegetables with canola oil.
Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until meat is no longer pink in center.
*If wood skewers are used, soak in water for 30 minutes to prevent wood from burning.
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