Hawaiian Chicken Kebabs

1 lb. uncooked boneless, skinless chicken breast
1/2 medium pineapple (or canned pineapple chunks no sugar added)
1 medium green pepper
1 medium sweet red pepper
1 large onion, spanish
1/4 cup pineapple juice, or orange juice
3 medium garlic cloves, minced
2 tablespoons low-sodium soy sauce
1 teaspoon olive oil
2 sprays cooking spray
2 cups cooked brown rice, kept hot

Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.

Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and onion onto each of 8 skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.)

Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user DEANARRCA.