Skewered Singapore Chicken and Pineapple

Photo: Randy Mayor; Styling: Lydia E. DeGaris

Yield: 4 servings (serving size: 2 skewers and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 7%
  • Fat: 3.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 31.3g
  • Carbohydrate: 64g
  • Fiber: 2.6g
  • Cholesterol: 66mg
  • Iron: 3.6mg
  • Sodium: 332mg
  • Calcium: 49mg


  • 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


  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.
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