Skewed Teriyaki-Pineapple Chicken
1 lb boneless, skinless chicken breast
1 cup teriyaki sauce or marinade
1 1/2 cups fresh pineapple (cut into large chunks) or 1 can
pineapple chunks
Skewers
Cut uncooked breasts into pieces (large bite-sized) and place in
zip-lock bag or storage container. Add teriyaki sauce and marinate
at least 1 hour (preferably in the refrigerator over night). Remove
chicken from marinade and set aside for basting while grilling.
Skewer approximately two pieces of chicken for every one chunk of
pineapple. If using wooden skewers, make sure to moisten them
before skewering to minimize burning while grilling. Grill,
rotating every few minutes, for about 15 minutes, or until chicken
is cooked through; do not overcook. This dish is excellent served
with brown rice and freshly grilled green veggies such as snow peas
or broccoli.
Makes 5 servings.
Nutritional information
(per serving) 220 calories
3 g total fat
14 g carbohydrate
32 g protein