1/2 C. plain non-fat yogurt 2 T. lemon juice 2 T. pineapple juice 2 tsp. paprika 1/2 tsp. salt 1/2 tsp. ground cumin 1/2 tsp. ground ginger 1/2 tsp. turmeric 1/2 tsp. cayenne pepper 1/8 tsp. black pepper 2 cloves garlic, minced 4 boneless, skinless chicken breast halves 8 bamboo skewers (8 to 10-inch) 8 green onions, trimmed to 8 inches 24 pineapple chunks
In a small bowl, combine first 11 ingredients for marinade. Cut each chicken breast in half lengthwise. Place chicken in a shallow dish. Pour marinade over chicken, turn to coat. Cover and refrigerate 2 hours or overnight. Soak bamboo skewers in water for 30-60 minutes before using. Heat grill. Drain chicken, reserving marinade. On waxed paper, line up 1 piece of chicken, 2 green onions facing opposite directions and another piece of chicken. Place 6 pineapple chunks between the chicken and the onions and in between the onions. Skewer the chicken, onions and pineapple with 2 skewers about 3 1/2" apart (see drawing). Repeat with remaining chicken, onions and skewers. When ready to grill, place skewers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is no longer pink, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.