Grilled Chicken Skewers with Asian Flavors

Grilled Chicken Skewers with Asian Flavors

Grilled Chicken Skewers with Asian Flavors

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   10 Points
Cuisine
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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.

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.)

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.

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

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