| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, And, Turkey, Entrees | 4 | servings | |
INGREDIENTS
| 1/3 | c | Light brown sugar |
| 1/3 | c | Low sodium soy sauce |
| 1/4 | c | Pineapple juice |
| 1/4 | c | Fresh lime juice |
| 4 | ts | Grated ginger root |
| 1 | tb | Curry powder |
| 6 | Garlic cloves; minced | |
| 1 | lb | Boned and skinned chicken breast halves; cut into 1" cubes |
| 1 | lg | Red bell pepper; cut into 1" cubes |
| 2 | c | Canned pineapple chunks in juice |
| 3 | md | Onions; cut into 1" cubes |
| 1 1/2 | c | Basmati rice |
INSTRUCTIONS
Combine first 7 ingredients in a small bowl. Pour mixture over boneless skinless chicken breast cubes and marinate in refrigerator 4 hours-overnight. Thread marinated chicken cubes, bell pepper cubes, pineapple chunks and onion cubes alternately onto skewers. Place kebabs on grill and cook for 10-15 minutes until chicken is done, turning occasionally. Cook basmati rice according to package directions. Serve with cooked skewers. Per serving: 586 calories; 3.5 g fat (5.4% calories from fat); 36.1 g protein; 104.2 g carbohydrate; 66 mg cholesterol; 933 mg sodium Recipe by: Cooking Light (March 1999) (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Jul 25, 1999, converted by MM_Buster v2.0l.
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