When you get sick of burgers on the grill, try out this sweet & savory recipe for tropical chicken kabobs. You can get creative with other veggies in there too, but this is a great foundation recipe to get you doing some low-fat grilling. Great for the summer BBQ, but any indoor grill will work just as well.
- 3 tbs soy sauce*
- 3 tbs brown sugar
- 2 tbs sherry or red wine
- 1 tbs sesame oil
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 4 chicken breasts, cut in chunks
- 20-oz can pineapple chunks
- 1 green or red bell pepper, also chunked
- Bamboo skewers
Mix up all the various seasonings in a shallow dish, and marinate the chicken chunks for 3 to 4 hours. Overnight would work too.
Fill up each skewer with several pieces of chicken, pepper and pineapple, alternating between them. Brush some of the remaining marinade liquid on the pineapple or pepper pieces if you want.
Fire up your grill on medium-high, and cook each kabob for about 20 minutes, turning periodically. Make sure the chicken is cooked through.
Serve with rice or a salad for a quick low-fat dinner. Should make enough kabobs for 6 to 8 people.
*Make sure you have a wheat-free soy sauce if you need this to be gluten free.