Wednesday, May 25, 2016

My Favorite Summer Grillin' Recipe: Grilled Chicken Skewers-21 Day Fix Style!

I love the idea of summer time being here SO soon!!!! AND I love these AMAZING skewers from Autumn's cookbook!!!! They have so much flavor.  Fruit and chicken just go so well together!  I didn't use wooden skewers, I used larger metal ones, so instead of 2 being a serving, just 1 was, because mine were larger...



Enjoy these this weekend at your Memorial Day Festivities~ WITHOUT  THE GUILT!

Pineapple Chicken Skewers

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Serves: 4 (2 skewers per person)
Prep Time: 20 min. Cooking Time: 10 min.
Container Count: ½ Green - ½ Purple - 1 Red

8 bamboo skewers
1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces
¼ cup reduced-sodium tamari soy sauce, gluten-free
2 tsp. sesame oil
2 tsp. grated fresh ginger
1 (8-oz.) canpineapple chunks in juice, drained (I used fresh pineapple)
1 medium red bell pepper, cut into 16 1-inch chunks
½ large red onion, cut into 16 1-inch chunks

1. Soak bamboo skewers in water for 30 minutes.
2. Place chicken in resealable plastic bag (or container); add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
3. Preheat gas or charcoal grill on medium heat.
4. Place a piece of chicken, pineapple chunk, bell pepper, and onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken.
5. Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle.
6. Serve immediately.

(per serving): Calories: 207

Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 73 mg Sodium: 594 mg Carbohydrates: 12 g Fiber: 1 g Sugars: 9 g Protein: 25 g

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