![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2004\/01\/Hawaiian-Chicken-Kebabs.jpg\")
1 lb. boneless, skinless chicken breast(s)
\n1\/2 medium pineapple
\n1 medium green pepper(s)
\n1 medium sweet red pepper(s)
\n1 large onion(s), spanish
\n1\/4 C. pineapple juice, or orange juice
\n3 medium garlic clove(s), minced
\n2 T. low-sodium soy sauce
\n1 T. olive oil
\n4 serving cooking spray, or enough to coat vegetables
\n2 C. cooked white rice, kept hot<\/p>\n
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. 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.) 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.<\/p>\n
Yield: 4 servings
\nServing Size: 2 kebabs and 1\/2 C. rice per serving<\/p>\n
Calories: 307
\nFat: 12.5g
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. boneless, skinless chicken breast(s) 1\/2 medium pineapple 1 medium green pepper(s) 1 medium sweet red pepper(s) 1 large onion(s), spanish 1\/4 C. pineapple juice, or orange juice 3 medium garlic clove(s), minced 2 T. low-sodium soy sauce 1 T. olive oil 4 serving cooking spray, or enough to coat vegetables 2 C. cooked white rice, kept hot Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and…<\/p>\n