Hawaiian Chicken Kebabs

• 1 lb. boneless, skinless chicken breast
• 1/2 medium pineapple
• 1 medium green pepper
• 1 medium sweet red pepper
• 1 large onion, Spanish
• 1/4 c. pineapple juice, or orange juice
• 3 medium garlic cloves, minced
• 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. olive oil
• 1 serving cooking spray
• 2 c. cooked white rice

1. Cut chicken, pineapple, peppers and onions into approximately 24 pieces, each about 1 inch thick.
2. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl. Marinate in refrigerator for at least 1 hour and up to 1 day. Coat vegetables with cooking spray.
3. Thread a piece of each item on 8 skewers, repeating twice in same order. Brush with marinade. Grill over medium-hot coals until chicken is completely cooked, about 8-10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sided.
4. Yields 2 kebabs and 1/2 c. rice per serving.

chicken breast, pineapple, green pepper, sweet red pepper, onion, pineapple juice, garlic, soy sauce, olive oil, spray, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142521 (may not work)