4 boneless, skinless chicken half-breasts, cut into bite-size pieces
3/4 cup (185 ml) teriyaki marinade
8 cherry tomatoes
1 yellow onion, cut into large wedges 1 green pepper, cut into large chunks 8 mushrooms
1. Marinate the chicken in the teriyaki sauce for 30 minutes in the refrigerator.
2. Place the tomatoes, onion, green pepper, and mushrooms onto skewers, alternating ingredients. Place the chicken on separate skewers for food safety purposes.
3. Over a red-hot grill or under the broiler, cook the kabobs for 10-15 minutes, until the chicken is cooked through (no pink shows in the middle). Serve on or o the skewer over a bed of rice.