The kids are back in school, but this lunchbox is still on vacation! These Pineapple Teriyaki Chicken Skewers are a perfect tropical treat to help ease those back to school blues.

Have leftover chicken and veggies? Bring the kids into the kitchen and let them help you thread the pieces onto skewers (or coffee stirs for little ones) for a simple lunchbox meal. I love the flavor twist to give the skewers some sweetness by adding pineapple and teriyaki sauce.

Meal Prep Tip

• Grill or cook extra chicken breasts on the weekend and refrigerate for up to 3 days or freeze for up to 1 month. When ready to assemble the skewers, cut cooked chicken into pieces.
• Prep veggies on the weekend by cutting various bell peppers into chunks and storing in the fridge for up to 3 days.
• Skewers can be prepped the night before and stored in an airtight container or lunchbox in the refrigerator.
• Make this recipe with your children and talk about the various colors and flavors of the peppers. I love letting my girls use these knives to help cut everything into pieces.  (affiliate link)

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Pineapple Teriyaki Chicken Skewers

• Author: Holley Grainger
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 1x

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Description

The kids are back in school, but this lunchbox is still on vacation! My pineapple teriyaki chicken skewers are a perfect tropical treat to help ease those back to school blues.

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Ingredients

• 4 cooked chicken breast tenders (cut into bite-sized pieces)
• 1/2 green bell pepper (cut into bite-sized pieces)
• 6 mini bell peppers (cut into bite-sized pieces)
• 8 pineapple chunks
• 1–2 Tbsp teriyaki sauce

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Instructions

1. Thread chicken, peppers, and pineapple onto a 6 inch skewer. Serve with a side of teriyaki sauce.