Hawaiian Chicken Kebobs
Try this healthy and tasty recipe at your next barbecue.
1 pound uncooked boneless, skinless chicken breast
1/2 medium pineapple
1 medium green pepper
1 medium sweet red pepper
1 large Spanish onion
1/4 cup pineapple juice or orange juice
3 medium garlic cloves, minced
2 tablespoons low-sodium soy sauce
1 teaspoon olive oil
2 cups cooked white rice, kept hot
- Cut each chicken breast, pineapple, pepper and onion into approximately 24 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large non-metallic bowl; marinate in refrigerator for at least one hour and up to 24 hours.
- Preheat grill. Lightly coat vegetables with cooking spray. Thread two pieces of pepper, pineapple, chicken and onion onto each of eight skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.)
- Grill over medium-hot coals until chicken is completely cooked, about eight to 10 minutes, turning kebabs every two minutes so they're cooked evenly on all sides.
Makes 4 servings (2 kebabs and 1/2 cup rice per serving).
Points value per serving: 6.
Recipe and photograph provided courtesy of www.weightwatchers.com; through ARAcontent.