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Ingredientes
- 1/4 c. soy sauce
- 2 Tbsp. lemon juice
- 2 x garlic cloves chopped
- 1 tsp grated fresh gingerroot
- Â Â (or possibly 1/8 tspn grnd ginger)
- 1/8 tsp dry mustard
- 1 lb boned skinned chicken breasts or possibly thighs
- 1 med green sweet pepper
- 1 med red sweet pepper
- 1 c. fresh pineapple chunks
- Â Â (or possibly 8-ounce can pineapple chunks, liquid removed)
- Â Â Warm cooked rice (optional)
- Â Â Green onion brushes (optional)
Direcciones
- For marinade, combine soy sauce, lemon juice, garlic, gingerroot, and mustard. Rinse chicken; pat dry with paper towels. Cut chicken into 1-inch pcs; place in plastic bag set into a shallow dish. Add in marinade; seal bag. Turn chicken to coat well. Refrigeratefor 2 to 24 hrs, turning chicken occasionally.
- Remove chicken from bag, reserving marinade. Cut green and red peppers into 1-inch pcs. On six 12-inch metal skewers alternately thread chicken, pineapple, green pepper, and red pepper.
- Grill on uncovered grill directly over medium coals for 5 min. Brush with marinade; turn skewers and grill for 7 to 9 min more or possibly till chicken is tender and no longer pink. Serve over warm cooked rice and garnish with green onion brushes, if you like.
- To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place skewers on grill over drip pan. Cover and grill for 16 to 18 min or possibly until chicken is tender and no longer pink, brushing occasionally with marinade up to the last 5 min of grilling.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 6 | 8% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 633mg | 26% |
| Potassium 232mg | 7% |
| Total Carbs 4.94g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.48g | 2% |
| Protein 12.45g | 20% |
