The sweet and tart sesame-soy marinade is the perfect accompaniment to these incredibly delicious pineapple-chicken kabobs. You can even store the extra marinade (that hasn’t come in contact with any raw chicken) in the refrigerator for up to one week.
Nutrition (per 2 kabobs)
Calories: 225; Total Fat: 8.9 grams; Saturated Fat: 2.2 grams; Protein: 26.4 grams; Carbohydrates: 2.2 grams; Sugars: 7 grams; Fiber: 1.9 grams; Cholesterol: 66 milligrams; Sodium: 193 milligrams
Recipe and photo courtesy Katerina Petrovska from Diethood.
Makes 4 servings
- For the skewers:
- 4 skinless, boneless chicken breasts (1-pound), cut into cubes
- 18 to 24 thick pineapple chunks (I used a fresh pineapple)
- 1 to 2 red or orange bell peppers, cut into 1-inch pieces
- For the marinade:
- 3 Tbsp rice vinegar
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp low sodium soy sauce
- 1 tsp sesame oil
- 2 Tbsp water
How to make it
Preheat outdoor gas grill.
Alternately thread cubed chicken pieces, pineapple, and peppers on eight 6-inch skewers; set aside.
In a small bowl combine vinegar, extra-virgin olive oil, soy sauce, sesame oil and water; whisk until thoroughly combined.
Remove ¼ cup of the sesame-soy marinade and set the rest aside.
Brush the ¼-cup marinade over kabobs.
Reduce the heat on the gas grill to a medium.
Place kabobs on grill rack, directly over heat. Cover and grill for 12 to 14 minutes, or until chicken is tender and cooked through, turning once halfway through grilling. Remove kabobs from grill and transfer to a serving plate.
Shake the reserved dressing and drizzle over kabobs or serve on the side.