Pineapple Chicken Skewers

 

You'll need...

• 8 bamboo skewers 
• 1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces 
• ¼ cup reduced-sodium tamari soy sauce, gluten-free 
• 2 tsp. sesame oil 
• 2 tsp. grated fresh ginger 
• 1 (8-oz.) can pineapple chunks in juice, drained 
• 1 medium red bell pepper, cut into 16 1-inch chunks 
• ½ large red onion, cut into 16 1-inch chunks

All you need to do is...

• Soak bamboo skewers in water for 30 minutes. 
• Place chicken in resealable plastic bag (or container); add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate. 
• Preheat gas or charcoal grill on medium heat. 
• Place a piece of chicken, pineapple chunk, bell pepper, and onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken. 
• Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle. 
• Serve immediately.

Serves 4

21 Day Fix containers: 1/2 green, 1/2 purple, 1 red

Recipe found in Autumn Calabrese's FIXATE - available now!