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Skewered Singapore Chicken and Pineapple

Photo: Randy Mayor; Styling: Lydia E. DeGaris
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

Nutrition 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

How to Make It

  1. Prepare grill or broiler.

  2. 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.