Title: Skewered Singapore Chicken And Pineapple
Categories: Chicken, And, Turkey, Entrees
Yield: 4 servings

1/3 c Light brown sugar
1/3 c Low sodium soy sauce
1/4 c Pineapple juice
1/4 c Fresh lime juice
4 ts Grated ginger root
1 tb Curry powder
6 Garlic cloves; minced
1 lb Boned and skinned chicken
-breast halves; cut into 1"
-cubes
1 lg Red bell pepper; cut into 1"
-cubes
2 c Canned pineapple chunks in
-juice
3 md Onions; cut into 1" cubes
1 1/2 c Basmati rice

Combine first 7 ingredients in a small bowl. Pour mixture over boneless
skinless chicken breast cubes and marinate in refrigerator 4
hours-overnight.

Thread marinated chicken cubes, bell pepper cubes, pineapple chunks and
onion cubes alternately onto skewers. Place kebabs on grill and cook for
10-15 minutes until chicken is done, turning occasionally.

Cook basmati rice according to package directions. Serve with cooked
skewers.

Per serving: 586 calories; 3.5 g fat (5.4% calories from fat); 36.1 g
protein; 104.2 g carbohydrate; 66 mg cholesterol; 933 mg sodium

Recipe by: Cooking Light (March 1999) (modified)

Posted to EAT-LF Digest by Joanne McAndrews on Jul 25, 1999,
converted by MM_Buster v2.0l.