Hawaiian Kabobs
Servings 4 servings
Calories 714kcal
Ingredients
- 2 tablespoon soy sauce, low sodium
- 1/2 cup pineapple juice, unsweetened
- 1 teaspoon garlic powder
- 2 teaspoon ginger, ground
- 1 teaspoon mustard, ground
- 1/2 teaspoon black pepper, ground
- 4 tablespoon olive oil
- 1 1/2 pound chicken breast
- 1 medium bell pepper, green
- 1 medium bell pepper, red
- 2 cup pineapple
- 1 cup, whole mushrooms, white
- 1 cup cherry tomatoes
- 8 wooden skewers
Salad
- 8 ounce macaroni pasta, dry
- 1 stalk celery
- 1 medium bell pepper, red
- 4 tablespoon mayonnaise, light
- 1/4 cup Greek yogurt, plain
- 3 tablespoon vinegar, balsamic
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1 tablespoon mustard
Instructions
- Cook pasta as directed on package. Drain and allow to cool to room temperature. Cover and refrigerate.
- Mix first 7 ingredients (through olive oil) in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Cool to room temperature.
- Cut chicken into 1-inch cubes and place into a baking dish. Pour half of the soy sauce mixture over chicken; toss to coat. Reserve the other half of the marinade for basting the kabobs. Cover and refrigerate for 1 hour (minimally 15 minutes if an hour is not available).
- Preheat outdoor grill.
- Meanwhile, cut peppers into chunks. Alternate chicken, veggies and pineapple chunks on skewers; it should make about 8 skewers. Set aside.
- For the pasta salad: Dice celery and bell pepper. Add to a large mixing bowl with cooled pasta and remaining salad ingredients; mix well. Cover and refrigerate.
- Grill chicken skewers for 15-20 minutes or until no longer pink inside, turning occasionally and basting with reserved marinade for tenderness and added flavor. Serve kabobs with pasta salad on the side. (3/4 cup chicken cut in large cubes, 1/2 cup salad, 1/2 cup veggies)
Nutrition
Calories: 714kcal | Carbohydrates: 70g | Protein: 51g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 131mg | Sodium: 567mg | Fiber: 6g | Sugar: 21g