Hawaiian Chicken Kabobs
Serves: 5 servings
  • 1¼ lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper, cut into large chunks
  • 1 green bell pepper, cut into large chunks
  • 1 yellow bell pepper, cut into large chunks
  • 1 red onion, cut into large chunks
  • 3 cups fresh pineapple, cubed
  • Optional garnish: green onions and cilantro
For the marinade:
  • ¼ cup fresh pineapple juice
  • ¼ cup reduced sodium soy sauce
  • 1 Tbsp honey
  • 1 Tbsp olive oil
  • 1½ Tbsp hot chili paste
  • 2 tsp. fresh grated ginger
  • 2 cloves garlic, minced
  1. Place chicken in a large ziplock bag or bowl.
  2. To make the marinade, whisk together pineapple juice, reduced sodium soy sauce, honey, olive oil, chili paste, ginger and garlic until combined. Reserve ¼ cup of the marinade and pour the rest over top of chicken until completely coated. Seal the bag and marinate chicken in the fridge for at least an hour to overnight.
  3. Pre-heat grill on medium-high heat, making sure to lightly spray with oil to avoid sticking, and soak the skewers in cold water for 15 to 20 minutes to prevent them from burning on the grill.
  4. To assemble the kabobs, thread chicken, veggies and pineapple onto the skewers and place on the grill, cooking the chicken about 2 to 3 minutes on each side and brushing with the reserved marinade until the chicken is cooked through.
  5. Serve with coconut lime cilantro quinoa made with O Organics quinoa and enjoy!
Nutritional Information
Serving Size: 2 skewers • Calories: 228 • Fat: 3.8 g • Saturated Fat: 0.2 g • Carbs: 21.1 g • Fiber: 2.7 g • Protein: 26.4 g • Sugar: 14.3 g • WW Freestyle Points: 2
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/hawaiian-chicken-kabobs/