Skewered singapore chicken and pineapple

4 servings

Ingredients

Quantity Ingredient
⅓ cup Light brown sugar
⅓ cup Low sodium soy sauce
¼ cup Pineapple juice
¼ cup Fresh lime juice
4 teaspoons Grated ginger root
1 tablespoon Curry powder
6 Garlic cloves; minced
1 pounds Boned and skinned chicken breast halves; cut into 1\" cubes
1 large Red bell pepper; cut into 1\" cubes
2 cups Canned pineapple chunks in juice
3 mediums Onions; cut into 1\" cubes
1½ cup Basmati rice

Directions

Combine first 7 ingredients in a small bowl. Pour mixture over boneless skinless chicken breast cubes and marinate in refrigerator 4 hours-overnight.

Thread marinated chicken cubes, bell pepper cubes, pineapple chunks and onion cubes alternately onto skewers. Place kebabs on grill and cook for 10-15 minutes until chicken is done, turning occasionally.

Cook basmati rice according to package directions. Serve with cooked skewers.

Per serving: 586 calories; 3½ g fat (5⅖% calories from fat); 36⅒ g protein; 104⅕ g carbohydrate; 66 mg cholesterol; 933 mg sodium Recipe by: Cooking Light (March 1999) (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Jul 25, 1999, converted by MM_Buster v2.0l.

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