* 1 pound 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 pineapple juice, or orange juice
* 3 medium garlic clove(s), minced
* 2 Tbsp low-sodium soy sauce
* 1 tsp olive oil
* 2 sprays cooking spray
* 2 cup 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.
POINTS(r) Value: 6
Preparation Time: 25 min
Cooking Time: 10 min
Level of Difficulty: Easy
Although this is a grill recipe, you can cook it indoors by broiling the kebabs in the oven, about 5 inches from the heat, for about 8 to 10 minutes.