Chicken Pineapple Kabob

Ingredients

6 ounces chicken breasts, boneless, skinless,raw

1/3 cup dry pineapple chunks, canned in juice

1 teaspoon lemon juice

1 tablespoon soy sauce, reduced sodium

1/4 medium red onion

Preparation

Marinade: Please note that this recipe requires at least 4 hours of marinading time, which is not reflected in the preparation time. Cut chicken breast into 1-inch pieces; place in a resealable bag. Drain pineapple chunks, reserving juice for marinade. Combine 2 Tbsp. of reserved pineapple juice with lemon juice and soy sauce; pour over chicken. Seal bag and set in a shallow dish in the refrigerator. Marinade in refrigerator for 4 to 24 hours, turning bag occasionally.

Meal: Preheat broiler. To prepare veggies, wash onion and cut into thin wedges. Slice washed bell pepper into 1-inch chunks. Drain the chicken, reserving marinade. Heat marinade for 1 minute in microwave on high setting. Using 12-inch metal skewer (or wooden skewers soaked in cold water for 1 hour), alternately thread chicken, onion, bell pepper, and pineapple chunks. Brush kabob with the marinade. Place kabob on broiler rack and broil until chicken is no longer pink and fruit is heated through, turning once halfway through broiling, about 10 to 14 minutes.
(Kabobs may also be grilled over medium coals, if preferred.) Brush kabobs with marinade after turning over.