Pineapple Chicken Kabobs
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 251.8
- Total Fat: 8.1 g
- Cholesterol: 72.5 mg
- Sodium: 280.1 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 1.3 g
- Protein: 29.0 g
View full nutritional breakdown of Pineapple Chicken Kabobs calories by ingredient
Introduction
Grilled Chicken Kabobs Grilled Chicken KabobsNumber of Servings: 8
Ingredients
-
KABOBS
32 oz Tyson boneless, skinless chicken breast
8 serving Mini Sweet Bell Peppers (3 peppers to a svg)
4 serving Kroger Bacon, Hardwood Smoked, Sugar Cured-2 slices
1 cup Dole Pineapple Chunks in 100% Pineapple Juice
MARINADE
3 tbsp Coconut Secret coconut amino teriyaki sauce
3 tbsp Bragg Apple Cider Vinegar
2 1tsp Olive Oil
1 clove Garlic
2 serving honey (raw, trader joes, organic) (1 tbs)
Directions
Directions:
1. Cut chicken into 1 inch cubes.
2. Combine coconut aminos, apple cider vinegar, honey, oil and garlic in a small bowl and blend well.
3. Put chicken (and veggies, if marinating) into dish and pour marinade over top of the chicken. Stir to coat. Cover and refrigerate for at least 1 hour.
4. Cut bacon strips in half so you have shorter lengths to work with.
5. Wrap chicken chunks in bacon and put skewer through both bacon and chicken so bacon is secure. Alternate with pineapple chunks and veggies, as desired.
6. Preheat grill burners over high heat (my grill has 3 burners). Clean off grill, turn off middle burner, and turn down front and back burners to medium or medium-high heat.
7. Place kabobs perpendicular to the grate over the middle burner (which is off). (This is where I had them in a grill basket.)
8. Cook for 10 minutes. Use tongs to turn kabobs over and cook another 10-15 minutes or until chicken juices are clear and bacon is crispy
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user NANA2THEM.
1. Cut chicken into 1 inch cubes.
2. Combine coconut aminos, apple cider vinegar, honey, oil and garlic in a small bowl and blend well.
3. Put chicken (and veggies, if marinating) into dish and pour marinade over top of the chicken. Stir to coat. Cover and refrigerate for at least 1 hour.
4. Cut bacon strips in half so you have shorter lengths to work with.
5. Wrap chicken chunks in bacon and put skewer through both bacon and chicken so bacon is secure. Alternate with pineapple chunks and veggies, as desired.
6. Preheat grill burners over high heat (my grill has 3 burners). Clean off grill, turn off middle burner, and turn down front and back burners to medium or medium-high heat.
7. Place kabobs perpendicular to the grate over the middle burner (which is off). (This is where I had them in a grill basket.)
8. Cook for 10 minutes. Use tongs to turn kabobs over and cook another 10-15 minutes or until chicken juices are clear and bacon is crispy
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user NANA2THEM.