Hawaiian Pineapple Chicken Skewers
Yields 2 servings.
¼ cup soy sauce
2 oz canned pineapple juice
¼ cup light coconut milk
2 tablespoons honey
2 garlic cloves, minced
1 tablespoon minced ginger
½ teaspoon sesame oil
2 scallions, chopped
1 lb fresh pineapple, cut into bite-sized pieces
Kabob skewers – if using wooden skewers you should soak them in water for about 30 minutes before use.
1. For the marinade, combine the soy sauce, pineapple juice, coconut milk, honey, garlic, ginger, sesame oil, and scallions and mix thoroughly. Pour marinade into a gallon Ziploc bag and add chicken. Seal bag and shake to coat chicken in the marinade.
Place the bag in the refrigerator and marinade for at least 4 hours up to 12 hours.
Pre-heat the grill until hot. Make skewers of chicken and pineapple.
Place the skewers directly on the grill cooking for about 5-6 minutes and then flipping them and continuing to cook until chicken is cooked through.
Nutrition Information per 2 skewers from myfitnesspal.com: 220 calories, 6 g carbs, 4 g fat, 41 g protein, 1 g fiber
Source: adapted from Homebrew Fitness
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