Teriyaki Tuna Kabobs | Hy-Vee

Ingredients

• 4 (6 oz) cans water chestnuts, drained
• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1 (8 oz) can water chestnuts, drained
• 1 (6 oz) can pineapple chunks, drained
• 1 (8 oz) can sliced bamboo shoots, drained
• 2 tablespoons vegetable oil
• 12 (3-oz) tuna steaks
• 12 wooden skewers