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Tangy Chicken And Vegetable Kabobs


Course : Grilling
Source:
Serves: 4
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Ingredients:


1 1/4 pounds boneless skinless chicken breasts

1 tablespoon olive oil

2 cloves garlic-minced

1/4 cup lemon juice

1/4 cup white wine -- optional

1 teaspoon red pepper flakes -- optional

8 ounces pineapple chunks -- drain juice and reserve

1 medium red pepper cut into 1 inch squares

1 medium green zucchini -- cubed or sized for skewers

1/4 cup ketchup

1/4 cup pineapple juice

2 teaspoons olive oil
 

Preparation / Directions:


Cut chicken into large chunks. Combine oil, garlic, lemon juice, red pepper flakes and wine. Pour over chicken and marinate and refrigerate for 2 hours or more. Place alternating pieces of chicken, pineapple chunks, zucchini and red pepper on skewers. Whisk together ketchup, pineapple juice and olive oil. Brush entire kabob with ketchup sauce and place on grill or in broiler of oven. Cook for a total of 10-15 minutes, or until chicken is no longer pink inside and top of kabob is slightly brown. Turn the kabob frequently to cook evenly. Brush final ketchup marinate on all sides as you turn the kabob. Discard any leftover marinate. Recipes from Dr. Lou Aronne and from the book "Weigh Less, Live Longer".

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