These kabobs are sweet and tangy, with flavors reminiscent of the Hawaiian tropics. The tomatoes, pineapple, and bell peppers that are featured in this recipe provide an excellent source of antioxidants to protect the body’s cells and fight inflammation.
Adapted from “The American Heart Association”
Total time:35 minutes
Preparation time:20 minutes
Cooking time:15 minutes
Recipe serves: 12 skewers
Ingredients
- 1 pound boneless, skinless chicken breast, trimmed and cut into bite-sized chunks
- 2 tablespoons low-sodium soy sauce
- 8 ounces unsweetened pineapple juice (can be reserved from canned pineapple)
- 2 cloves garlic, minced
- 1 pint grape tomatoes or cherry tomatoes
- 36 pineapple chunks (packed in their own juice)
- 2 bell peppers, chopped into 36 pieces
- 2 cups cooked brown rice
Directions
- Preheat oven to 400° F. Spray a baking sheet with cooking spray set aside.
- Whisk the soy sauce, pineapple juice, and garlic to form a marinade.
- Place the chicken chunks in a plastic bag, and add the marinade. Seal the bag and allow the chicken to marinate in the refrigerator for 15 minutes.
- Divide the marinated chicken, tomatoes, pineapple, and bell peppers into separate bowls.
- Add 1 tomato to the end of a wooden skewer. In the following order, thread 1 piece each of pineapple, chicken, and bell pepper onto the skewer. Alternate this pattern 3 times. Place a tomato on the other end of the skewer. Repeat with the remaining skewers.
- Transfer the kabobs to the prepared baking sheet. Cook in the preheated oven for 15 minutes, or until the chicken is cooked through. Serve with brown rice.
