1 pound(s) uncooked boneless, skinless chicken breast
1/2 medium pineapple
1 medium green pepper(s)
1 medium sweet red pepper(s)
1 large onion(s), Spanish
1/4 cup(s) pineapple juice, or orange juice
3 medium garlic clove(s), minced
2 tbsp low-sodium soy sauce
1 tsp olive oil
2 spray(s) cooking spray
2 cup(s) cooked white rice, kept hot
Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and onion onto each of 8 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 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.
Preparation Time: 25 min
Cooking Time: 10 min
POINTS Value: 6
Serving Size: 4
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