| 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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