AuthorMike EgrieCategoryDifficultyIntermediate
Hawaiian Chicken Kabobs
Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
  cup low-sodium barbecue sauce
 ¼ cup finely chopped fresh pineapple
  cup pineapple juice
 1 tbsp brown sugar
 1 lb boneless, skinless chicken, cut into 1-inch pieces
 2 cups cubed fresh pineapple
 ½ red onion, cut into 1-inch pieces
 1 red bell pepper, cut into 1-inch pieces
 2 tbsp chopped parsley
1

In a large shallow bowl combine barbecue sauce, chopped pineapple, juice and brown sugar. Add chicken; stir to combine. Cover and refrigerate at least 20 minutes and up to 1 hour.

2

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove chicken from marinade; discard marinade. Alternately thread chicken, cubed pineapple, onion and bell pepper onto 8 (10-inch) skewers.* Grill 5 to 7 minutes per side or until chicken is cooked through (165°F). Place on a platter, garnish with parsley, and serve.

*If using wooden skewers, soak them at least 30 minutes before grilling to prevent burning.

Make it a meal: Serve with watermelon slices and steamed couscous.

Cook’s tip: To broil chicken, line a large baking sheet with foil. Lightly coat with nonstick cooking spray. Arrange kabobs in a single layer on baking sheet. Broil, turning once or twice, 12 to 15 minutes or until chicken is cooked through (165°F).

Make it Gluten Free: Dependent on using a Gluten Free barbecue sauce.

Culinary: Choosing a Pineapple
Choose a plump pineapple with a sweet aroma and fresh-looking green leaves. Avoid pineapples that smell sour.

Nutrition: Pineapple is low in fat and sodium. It has no cholesterol and is an excellent source of vitamin C.

Ingredients

  cup low-sodium barbecue sauce
 ¼ cup finely chopped fresh pineapple
  cup pineapple juice
 1 tbsp brown sugar
 1 lb boneless, skinless chicken, cut into 1-inch pieces
 2 cups cubed fresh pineapple
 ½ red onion, cut into 1-inch pieces
 1 red bell pepper, cut into 1-inch pieces
 2 tbsp chopped parsley

Directions

1

In a large shallow bowl combine barbecue sauce, chopped pineapple, juice and brown sugar. Add chicken; stir to combine. Cover and refrigerate at least 20 minutes and up to 1 hour.

2

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove chicken from marinade; discard marinade. Alternately thread chicken, cubed pineapple, onion and bell pepper onto 8 (10-inch) skewers.* Grill 5 to 7 minutes per side or until chicken is cooked through (165°F). Place on a platter, garnish with parsley, and serve.

Hawaiian Chicken Kabobs
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