1 pound uncooked boneless, skinless chicken breast- 1/2 medium pineapple
- 1 medium green pepper
- 1 medium sweet red pepper
- 1 large onion
- 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 spray(s) cooking spray
- 2 cup(s) cooked brown rice, kept hot
Instructions:
- 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.
Weight Watcher recipe – 6 pts per serving |
Tags: healthy recipes, Tasty Tuesdays
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