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