Teriyaki Chicken Kebabs with Grilled Bok Choy | America's Test Kitchen

Ingredients

• 4 heads baby bok choy (4 ounces each), halved
• 1 tablespoon vegetable oil
• Salt and pepper
• 1 1/2 pounds boneless, skinless chicken breasts , trimmed and cut into 1-inch pieces
• 1/2 pineapple , peeled, cored, and cut into 1-inch pieces
• 1/2 red onion , cut into 1-inch pieces
• 1/2 cup teriyaki sauce
• 2 teaspoons toasted sesame seeds