Zesty Island Chicken Kabobs
Chunks of pineapple, oranges, and pepper, pierced in skewers and grilled to perfection. Enjoy a medley of tastes and flavors inspired by the Hawaiian sunset.
2
Servings
15 m
Preparation
15 m
Cooking
500
Calories
Ingredients
2 Fresh Boneless Skinless Chicken Breasts
1 small orange, cut into wedges
3/4 cup pineapple chunks
1/2 red bell pepper, cut into 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1/3 cup teriyaki sauce
1 bag Boil-in-Bag Rice
| Calories | 500 |
| Protein | 35 g |
| Total Fat | 4 g |
| Cholesterol | 70 mg |
| Sodium | 1790 mg |
| Total Carbohydrate | 80 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat grill to medium. Cut chicken into 1-inch pieces. Thread chicken, orange, pineapple, red bell pepper and green bell pepper alternately onto four (10-inch) skewers. Brush teriyaki sauce over kabobs.
2. Grill kabobs, turning once and brushing occasionally with teriyaki sauce, 10 to 15 minutes or until chicken is done (internal temp 170°F).
3. Prepare rice according to package directions. Keep hot.
4. Serve kabobs over a bed of hot rice.
| Calories | 500 |
| Protein | 35 g |
| Total Fat | 4 g |
| Cholesterol | 70 mg |
| Sodium | 1790 mg |
| Total Carbohydrate | 80 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
