I love it when the summer weather lingers into fall. School has started, but it still feels like August, so grilling is definitely on the menu. To assemble the kabobs, I set up a buffet loaded with the chicken, veggies, and pineapple and everyone makes their own. No one ever complains about this meal! Here’s to happy, healthy, and delicious grilling!

6  boneless, skinless chicken breast halves (about 1  1/2+ pounds)

1/4  cup plus 2 tablespoons teriyaki sauce

1/4  cup soy sauce

2  tablespoons sesame seeds

3  tablespoons vegetable oil

2  tablespoons sesame oil

6  (12-inch) wooden skewers

2  red, orange, or yellow peppers, cut into 1-inch pieces

4  small purple onions, cut into wedges

1  zucchini, cut into 1-inch slices

1  summer squash, cut into 1-inch slices

1/2  pound whole mushrooms, stems removed

Fresh pineapple, cut into 1-inch thick pieces

Cut chicken into 1-inch pieces and place in a Ziploc bag. Combine teriyaki sauce and the next 4 ingredients, stirring well. Pour over chicken. Seal the bag and marinate in the refrigerator for at least 3 hours (the longer, the better) turning the bag often.

Soak wooden skewers in water for at least 30 minutes. Remove chicken from bag, reserving the marinade. To assemble the kabobs, thread chicken alternately with veggies and pineapple onto skewers. Grill kabobs over medium-hot coals 3 to 5 minutes on each side or until chicken is done, basting frequently with the marinade.

Adapted from Southern Living’s Five-Star Recipe Collection, 1990