Chicken teriyaki kebabs

Ingredients:

• 450 g boneless, skinless chicken breasts, cut into 2.5 cm cubes.
• 3/4 cup Lawry's Pineapple Teriyaki Marinade, divided
• 2 zucchinis, cut into 1cm cubes.
• 1 red bell pepper, cut into 2.5cm pieces.
• 1 green bell pepper, cut into 2.5cm pieces.
• 1 can (220g) canned pineapple rings, drained and cut into 2.5cm pieces.

Preparation:

1. Place the chicken in a large zip-lock plastic bag or glass container. Add 1/2 cup of the marinade and turn to coat well.
2. Refrigerate for at least 30 minutes. Remove the chicken from the marinade. Discard the marinade. Thread the chicken onto 8 skewers, alternating with the vegetables and pineapple.
3. Grill kebabs for 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with the remaining 1/4 cup marinade.