Easy Kona Pineapple Chicken Kebabs

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Easy Kona Pineapple Chicken Kebabs

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PERDUE^® Fresh Boneless Skinless Chicken Breasts

In The Fresh Meat Case

Easy Kona Pineapple Chicken Kebabs

In The Fresh Meat Case

Made With:

PERDUE^® Fresh Boneless Skinless Chicken Breasts

PREP TIME: 45min COOK TIME: 15min
Serves 4

PREP TIME: 45min COOK TIME: 15min

Serves 4

291
Calories
27g
Protein
80mg
Sodium
1g
Sat. Fat
20g
Sugar

Serving Per Recipe: 4
Amount Per Serving
Calories 291
% Daily Value*
Total Fat 8g	12%
	Saturated Fat 1g	5%
Cholesterol 65mg	%
Sodium 80mg	3%

Total Carbs 28g	9%
	Dietary Fiber 2g	8%
	Sugars 20g
Protein 27g
Vitamin A 0%
Vitamin C 195%
Calcium 4%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1 pkg. PERDUE^® Fresh Boneless Skinless Chicken Breasts

1 can pineapple juice (6 ounces)

2 tbsp. vegetable oil

1 lime, zested and juiced

1 tbsp. sugar

1 inch piece fresh ginger, grated

1/2 tsp. red pepper flakes

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, seeded and cut into 16 (1-inch) chunks

4 metal skewers or 8 (12-inch) wooden skewers soaked in water for 30 minutes

Step 1

Marinate

Cut chicken breasts into 16 bite-sized chunks. In a bowl, whisk together the pineapple juice, vegetable oil, lime juice and zest, sugar, grated ginger and red pepper flakes until sugar dissolves. Add the chicken chunks, cover and marinate in the refrigerator for 30 minutes.

Step 2

Thread

Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.

TIP

TIP: If using wooden skewers, soak in water for 30 minutes to keep skewers from burning on the grill. If using metal skewers, remember your chicken will cook faster because the metal will conduct the heat and cook the chicken cubes from the inside as well as the grill heat cooking the chicken from the outside.

Step 3

Grill

Heat your lightly greased grill or grill pan to medium high heat. Grill the kebabs for 10 to 12 minutes, turning every 3 to 4 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.