Skewered Singapore Chicken and Pineapple

Yield: 4 servings (serving size: 2 skewers and 1 cup rice)

Ingredients

• 3  tablespoons  brown sugar
• 3  tablespoons  low-sodium soy sauce
• 2  tablespoons  pineapple juice
• 4  teaspoons  fresh lime juice
• 2  teaspoons  grated peeled fresh ginger
• 2  teaspoons  vegetable oil
• 1 1/2  teaspoons  curry powder
• 1/4  teaspoon  salt
• 3  garlic cloves, minced
• 1  pound  skinned, boned chicken breast, cut into 32 bite-size pieces
• 1  cup  (1-inch) pieces red bell pepper
• 1 1/2  cups  (1-inch) cubed fresh pineapple
• Cooking spray
• 4  cups  hot cooked rice

Preparation

Prepare grill or broiler.

Combine first 9 ingredients in a large bowl. Add chicken and bell pepper, tossing to coat. Thread chicken, pineapple, and bell pepper alternately onto each of 8 (12-inch) skewers. Discard marinade. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 10 minutes or until chicken is done, turning occasionally. Serve with rice.

Nutritional Information

Calories:

419 (7% from fat)

Fat:

3.4g (sat 0.6g,mono 0.7g,poly 1.1g)

Protein:

31.3g

Carbohydrate:

64g

Fiber:

2.6g

Cholesterol:

66mg

Iron:

3.6mg

Sodium:

332mg

Calcium:

49mg