A delightful twist on the classic teriyaki chicken kabobs, featuring a flavorful marinade and vibrant vegetables.
In a mixing bowl, whisk together the soy sauce, brown sugar, ginger, pepper, ketchup, garlic, and lemon juice to create the marinade.
For a smoother marinade, ensure the sugar is fully dissolved before using.
Place the chicken pieces into a resealable plastic bag and pour in the marinade. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 3 hours or overnight.
Marinating overnight enhances the flavor and tenderness of the chicken.
Preheat the grill to medium heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Thread the marinated chicken, pineapple chunks, cherry tomatoes, green bell pepper, and zucchini onto the skewers, alternating ingredients for a colorful presentation.
Leave a small gap between pieces on the skewer to ensure even cooking.
Place the skewers on the grill and cook, turning occasionally, for 15-20 minutes or until the chicken is fully cooked and the vegetables are tender.
Brush the skewers with any reserved marinade during grilling for added flavor.
Serve the skewers hot, garnished with fresh herbs if desired. Enjoy your meal!
Pair with a side of steamed rice or a crisp salad for a complete meal.
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