main meals

Ingredients

	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

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.