4 boneless, skinless chicken breasts
1 pineapple
1 pepper (and any other veggies you like: squash, red onion, mushrooms, etc)
1 c. teriyaki sauce
2 TB brown sugar
1/4 c. pineapple juice
Mix teriyaki sauce, brown sugar, and pineapple juice together. Cut chicken breasts into chunks and add to marinade for 3 hours. Cut pineapples and vegetables into chunks and skewer, alternating with chicken. Grill until chicken is cooked through.
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