It’s grilling season. Hooray!
Grilling season can be a bit hard to navigate for the diet-conscious, with all the burgers and brats. This recipe, though, is both tasty AND good for your body. A mix of chicken, veggies, and pineapple, these kabobs are bursting with flavor, due in large part to… you guessed it… the delicious five spice.
Note: We found that these cooked way more evenly on our indoor grill, so you might try that. (And, hey! That way, you can make them all year ’round!)
1/4 cup frozen orange juice concentrate, thawed
2 Tbsp honey
1 Tbsp soy sauce
1/4 tsp five spice powder
dash ground ginger
1 lb boneless, skinless chicken breast halves or thighs
1 cup (8-oz can) fresh pineapple chunks
1 medium green sweet pepper, cut into 1-inch pieces
1 medium red sweet pepper, cut into 1-inch pieces
2 cups hot cooked riceFor glaze, in small bowl combine orange juice concentrate, honey, soy sauce, five spice powder, and ginger. Set aside.
Cut chicken into 1-inch pieces. On 6 long metal skewers, alternately thread chicken, pineapple, green sweet pepper, and red sweet pepper, leaving a 1/4-inch space between pieces.
Charcoal grill: Grill kabobs on rack directly over medium coals, uncovered for 12 to 14 minutes or until no long pink, turning and brushing with glaze up to the last 5 minutes of grilling.
Gas Grill: Preheat grill; reduce heat to medium. Place kabobs on rack over heat. Cover and grill as above.
Serve with hot cooked rice.
Recipe courtesy Better Homes and Gardens Cook Book
