Skewered Singapore Chicken and Pineapple

Skewered Singapore Chicken and Pineapple Recipe
Photo: Randy Mayor; Styling: Lydia E. DeGaris

Yield:

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

Recipe from

Nutritional Information

Calories 419
Caloriesfromfat 7 %
Fat 3.4 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 1.1 g
Protein 31.3 g
Carbohydrate 64 g
Fiber 2.6 g
Cholesterol 66 mg
Iron 3.6 mg
Sodium 332 mg
Calcium 49 mg

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.

Note:

March 1999
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