Pineapple chicken and peppers - a delicious and easy dinner to grill up in about a half hour.
Ingredients
8 bamboo skewers
1 lb. raw skinless, boneless chicken - cut into 16 1-inch pieces
¼ cup reduced-sodium tamari soy sauce, gluten-free
2 tsp. sesame oil
2 tsp. grated fresh ginger
1 8-oz can pineapple chunks in juice, drained
1 medium red bell pepper - cut into 16 1-inch chunks
½ large red onion, cut into 16 1-inch chunks
Instructions
Soak bamboo skewers in water for 30 minutes
Place chicken in resealable plastic bag (or container) add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
Preheat gas or charcoal grill on medium heat.
Place a piece of chicken, pineapple chunk, bell pepper, and onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken.
Grill skewers on covered grill for 4-5 minutes on each side or until chicken is no longer pink in the middle.
Serve immediately.
Nutrition Information
Calories: 207 Fat: 5 g Saturated fat: 1 g Carbohydrates: 12 g Sodium: 594 mg Fiber: 1 g Protein: 25 g Cholesterol: 73 mg
Recipe by Comeback Fitness at https://laurareadel.com/2015/09/pineapple-chicken-skewers/