| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken-pl, Grill/broil |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Boneless skinless chicken breasts |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic-minced |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
White wine; optional |
| 1 |
ts |
Red pepper flakes; optional |
| 8 |
oz |
Pineapple chunks; drain juice and reserve |
| 1 |
|
Red pepper; cut into 1" squares |
| 1 |
|
Green zucchini; cubed, or sized for skewers |
| 1/4 |
c |
Ketchup |
| 1/4 |
c |
Pineapple juice |
| 2 |
ts |
Olive oil |
INSTRUCTIONS
Cut chicken into large chunks. Combine oil, garlic, lemon juice, red pepper
flakes and wine. Pour over chicken and marinate and refrigerate for 2 hours
or more. Place alternating pieces of chicken, pineapple chunks, zucchini
and red pepper on skewers. Whisk together ketchup, pineapple juice and
olive oil. Brush entire kabob with ketchup sauce and place on grill or in
broiler of oven. Cook for a total of 10-15 minutes, or until chicken is no
longer pink inside and top of kabob is slightly brown. Turn the kabob
frequently to cook evenly. Brush final ketchup marinate on all sides as you
turn the kabob. Discard any leftover marinate.
Yield: 4 servings
Serving size: 1 kabob
Calories per serving: 350
Nutrient composition: 4 protein 1 fat 1 vegetable 1 fruit
Recipes from Dr. Lou Aronne and from the book Weigh Less, Live Longer are
supported by an unrestricted grant from Hoffman-LaRoche.
Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHF47
Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997
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