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Ingredients
- Orange-Soy Glaze:
- 1/4 cup orange juice
- 2 Tbsp.low-sodium tamari soy sauce
- 1.5 teaspoons grated gingerroot
- 1 garlic clove, finely chopped
- Kabobs:
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 24 {1” squares} red onion
- 24 grape tomatoes {1 pint}
- 24 {1”} squares yellow bell pepper
- 24 {1”} cubes fresh pineapple {2 cups}
- 15 oz. BS chicken breast, {1”} cubes
Details
Adapted from livebetteramerica.com
Preparation
Step 1
Soak 12 {8”} bamboo skewers in water. Heat gas or charcoal grill.
In 1-quart saucepan, heat glaze ingredients to a simmer over med-heat. Simmer until reduced by half, about 15 minutes. Remove from heat.
In large bowl, mix olive oil and salt. Add onion, tomatoes, bell peppers and pineapple; toss to coat. Transfer to a plate, and set aside. Add chicken to same bowl with olive oil; toss to coat.
On each skewer, thread tomato, chicken, bell pepper, pineapple and onion; repeat. Place kabobs on grill over med-heat. Cover grill; cook 13-15 minutes, turning once, until chicken is no longer pink in center. Generously brush with glaze. Serve immediately.
-To skew your skewers more toward Hawaiian pizza flavors, add chunks of
ham to the skewers, and substitute a good tomato sauce for the glaze.
-For added flavor, use boneless skinless chicken thighs in place of the
breasts.
Calories 260/Calories from Fat 70/Total Fat 7g/Sat Fat 1½g/Trans Fat 0g Cholesterol 65mg/Sodium 910mg/Total Carbohydrate 22g/Dietary Fiber 2g Sugars 15g/Protein 27g
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