Chef Paul's Chicken Teriyaki Kabobs
6 servings
6 4-oz. skinless, boneless chicken breasts, cut into 1 1/2" square pieces
2 green peppers, cut into 1" cubes
2 onions, cut into 1" wedges
6 cherry tomatoes

Marinade:

1 cup light soy sauce
1/4 cup pineapple juice
1 tsp. garlic clove, minced
1/4 cup white wine
2/3 cup sugar
1 tsp. fresh ginger, minced (1/2 tsp. ground ginger)

If using bamboo skewers, soak them in water for five minutes so they will not burn.
Thread each bamboo or metal skewer alternately with chicken, green pepper, onion, and cherry tomatoes.
(Spear through the middle of the pepper and onion.)

Combine the marinade ingredients and pour half of the sauce over the kabobs.
Marinate for one hour.
Brush the remaining sauce over kabobs before grilling.