Ingredients

  • cooked brown rice
  • 1 1/2 t. grated fresh ginger
  • 5 cloves of garlic
  • 2-3 c. fresh pineapple chunks
  • 1 medium red onion, cut into 1 inch pieces
  • crushed red pepper flakes to taste (start with 1/2 teaspoon)
  • salt & crushed red pepper flakes
  • sliced scallion
  • 1 T. toasted sesame oil
  • 2 lb. boneless, skinless chicken breasts, cut into about 1 1/2-inch pieces
  • 2 T. soy sauce
  • 1 1/2 t. sugar
  • sweet chili sauce
  • 1 tablespoon vegetable oil
  • 2 zucchini, cut into 1/2-inch thick slices

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Add the marinade ingredients to a large resealable freezer bag along with the chicken chunks. Seal the bag, pressing out the excess air. Marinate the chicken in the refrigerator 30-60 minutes, turning the bag over a couple of times to make sure that everything is marinating evenly.
  • INGREDIENTS:
  • Length: 60 minutes

Step 2

  • Remove the chicken from the refrigerator, drizzle a bit of vegetable oil over the vegetables and sprinkle with salt & crushed red pepper flakes to taste. Skewer the chicken, veggies and pineapple evenly onto metal skewers. (If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior to assembling the skewers to keep them from burning up on the grill.)
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 30 minutes

Step 3

  • Heat the grill on high heat. Grill the skewers, turning occasionally to brown on all sides, until the chicken and veggies are cooked through, about 15 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes

Step 4

  • Serve the skewers over cooked brown rice (if desired), sprinkled with scallion and the sweet chili sauce.
  • INGREDIENTS:
  • EQUIPMENT: