|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kabobs have magical powers for kids. The exact same food served on a plate may hold no appeal to them. But put it on a stick and voila! Suddenly, it becomes tasty. Such is the case when I make these chicken kabobs. The red pepper and spring onion add beautiful color to these chicken kabobs.
- 1 to 1/2 pounds boneless, skinless chicken breasts (cut into 1-inch chunks)
- 1 small red pepper (cut into 1-inch chunks)
- 4 to 5 spring onions (cut into 1-inch chunks)
- 1/2 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
Combine the chicken, red pepper and onions in a glass bowl.
Whisk together remaining ingredients. Pour over chicken and vegetables, turning to coat well. Refrigerate 20 to 30 minutes.
Prepare a grill for medium-high heat, or heat a cast iron grill pan over medium-high heat.
Thread skewers with chicken and vegetables (remember to soak wooden skewers in water for at least 30 minutes prior to using to prevent burning).
Grill chicken kabobs 10 to 15 minutes until chicken is cooked through and juices run clear.