Prep Time: 15 minutes
Total Time: 30 minutes
Cook Time: 15 minutes
Ingredients
- 5 ounces chicken breast, boneless/skinless, raw
- 2/3 cup pineapple chunks, canned in juice
- 1 teaspoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1 tablespoon reduced sodium soy sauce
- 1/2 red onion, medium
- 1/2 red bell pepper, medium
Preparation
- Cut chicken breast into 1-inch pieces; place in a resealable bag.
- Drain pineapple chunks, reserving juice.
- For marinade, combine 2 tbsp. of reserved pineapple juice with lemon juice, olive oil and soy sauce; pour over chicken. Seal bag and set in a shallow dish in the refrigerator. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
- Cut onion and pepper into 1-inch chunks.
- Drain the chicken, reserving marinade. Heat marinade for 1 minute in microwave on high setting.
- Using 12-inch metal skewer, alternately thread chicken, onion, bell pepper, and pineapple chunks. Brush kabob with the marinade. Preheat broiler. Place kabob on broiler rack and broil until chicken is no longer pink and fruit is heated through, turning once halfway through broiling - about 10 to 14 minutes. Brush kabobs with marinade after turning over.
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