August 9, 2019
Clinical Contributors to this Story
Christopher Voorman, RD contributes to topics such as Nutrition.
Metal or wooden skewers (soak wooden skewers in water for at least an hour)
4 chicken breasts, cubed
½ pineapple, cubed
1 red onion, cut in large chunks
1 pint cherry tomatoes
2 red or green peppers, cut in large chunks
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
1 teaspoon ginger
1 teaspoon garlic powder
2 tablespoons olive oil
Preheat grill to a medium-high temperature.
Soak wooden skewers in water to make sure they do not burn on the grill.
Cut chicken breasts into ½ – 1-inch cubes.
Combine soy sauce, sesame (or olive) oil, brown sugar, ginger, and garlic powder in a gallon Ziploc bag.
Add chicken and shake to marinade chicken, marinade for at least an hour or overnight.
Add chicken and vegetables to skewers; alternating. Ensure that chicken is spaced away from one another to make sure they cook correctly.
Drizzle skewers with olive oil and place on grill.
Grill for 15 to 20 minutes, turning skewers occasionally.
Chicken is cooked when temperature reaches 165F.
Calories 210kcal, Carbohydrates 12g, Protein 24g, Fat 4g, Sodium 400mg, Fiber 2g
Recipe by Christopher Voorman, RD, Executive Chef, Food & Nutrition Services, JFK Medical Center