A quick, healthy, and delicious meal has never been simpler. Savory chicken and sweet grilled pineapple are a match made in heaven.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>8 skewers (bamboo or metal)</li>
<li>1 lb raw chicken breast, boneless, skinless, cut into 16 1-inch pieces</li>
<li>¼ cup reduced sodium tamari soy sauce, gluten-free</li>
<li>2 tsp sesame oil</li>
<li>2 tsp grated fresh ginger</li>
<li>1 8 oz can pineapple chunks in juice, drained</li>
<li>1 medium red bell pepper, cut into 16 1-inch chunks</li>
<li>½ large red onion, cut into 16 1-inch chunks</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>If using bamboo skewers, soak in water for 30 minutes.</li>
<li>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.</li>
<li>Preheat gas or charcoal grill on medium heat.</li>
<li>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.</li>
<li>Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle.</li>
<li>Serve immediately.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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