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 red pepper
--cut into 1" squares
1 green zucchini -- cubed
--or sized for skewers
1/4 cup ketchup
1/4 cup pineapple juice
2 teaspoons olive oil
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".
