Tangy Chicken And Vegetable Kabobs

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Boneless skinless chicken breasts
1 tablespoon	15ml	Olive oil
2		Garlic-minced
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	White wine - optional
1 teaspoon	5ml	Red pepper flakes - optional
8 oz	227g	Pineapple chunks - drain juice and reserve
1		Red pepper cut into 1" squares
1		Green zucchini - cubed or sized for skewers
1/4 cup	59ml	Ketchup
1/4 cup	59ml	Pineapple juice
2 teaspoons	10ml	Olive oil

Recipe Instructions

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".

Source:
RECIPE FOR HEALTH SHOW #RHF47

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