Skewered singapore chicken and pineapple
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Light brown sugar |
| ⅓ | cup | Low sodium soy sauce |
| ¼ | cup | Pineapple juice |
| ¼ | cup | Fresh lime juice |
| 4 | teaspoons | Grated ginger root |
| 1 | tablespoon | Curry powder |
| 6 | Garlic cloves; minced | |
| 1 | pounds | Boned and skinned chicken breast halves; cut into 1\" cubes |
| 1 | large | Red bell pepper; cut into 1\" cubes |
| 2 | cups | Canned pineapple chunks in juice |
| 3 | mediums | Onions; cut into 1\" cubes |
| 1½ | cup | Basmati rice |
Directions
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; 3½ g fat (5⅖% calories from fat); 36⅒ g protein; 104⅕ g carbohydrate; 66 mg cholesterol; 933 mg sodium Recipe by: Cooking Light (March 1999) (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Jul 25, 1999, converted by MM_Buster v2.0l.