Hawaiian chicken kebabs
8
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A well-loved classic, this dish has a sweet-tangy sauce that elevates the everyday chicken breast from weeknight staple to standout dinner. 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 8 to 10 minutes. Regardless of the method you use, be sure to cut the chicken, pineapple, and vegetables into similarly sized pieces so that they cook evenly. Marinate the chicken in a glass bowl to avoid the off flavors that can develop when acidic marinades react with metal bowls. If you’d like to add a little hit of heat to go with the sweet, sprinkle the kebabs with red pepper flakes before serving.
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s)
Pineapple
0.5 medium
Green bell pepper
1 medium
Red bell pepper
1 medium
Onion
1 large
Pineapple juice
0.25 cup(s)
Garlic
3 clove(s)
Less sodium soy sauce
2 Tbsp
Olive oil
1 tsp
Cooking spray
2 spray(s)
Cooked white rice
2 cup(s)
Instructions
1
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.
2
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.)
3
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.
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