Teriyaki Chicken Kabobs

By bjnelson55

From: Prevention's Low-Fat, Low-Cost Freezer Cookbook

Save money and keep sodium low by making your own teriyaki sauce for these easy appetizers. Big batches of the cooked kabobs can be frozen.

Ingredients

• 8 ounces chicken breasts, skinned, boned, and cut into 1" cubes
• 1/3 cup lemon juice
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons grated fresh ginger
• 1 teaspoon olive oil
• 1 teaspoon dried thyme
• 1 sweet red pepper, cut into 1" cubes
• 1 small onion, cut into 1" pieces
• 1 can (8 ounces) unsweetened pineapple chunks, drained

Preparation

Step 1

In a large shallow nonmetal dish, combine the chicken, lemon juice, soy sauce, ginger, oil, and thyme. Stir well to combine. Cover and refrigerate for 8 hours, stirring occasionally.

Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray. Thread the chicken on eight 6" metal skewers, alternating with the peppers, onions, and pineapple.

Grill or broil 4" from the heat, basting frequently with the marinade, for 5 minutes. Turn and cook for 5 minutes, or until the vegetables are golden brown and the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 cube.

To freeze the kabobs, cool the chicken and remove it from the skewers. Place on a tray and freeze for a few hours. Transfer to freezer-quality plastic bags. To use, thaw overnight in the refrigerator. Broil 4" from the heat for 2 to 3 minutes.