1 lb chicken breast, uncooked, boneless, skinless
1/2 med pineapple
1 green pepper
1 sweet red pepper
1 large Spanish (or Vidalia) onion
1/4 c pineapple juice (can sub OJ if needed)
3 garlic cloves, minced
2 TBSP low-sodium soy sauce
1 tsp olive oil
2 cups of cooked brown rice
Cut chicken, pineaplle, peppers and onion into 24 1-inch pieces. Combine chicken, pineapple juice, garlice, soy sauce, and oil in a large NONMETALLIC bowl; marinate in refrigerator for at least one hour and up to 24 hours.
Preheat grill. Lightly coat vegetables with cooking spray. Thread a piece of each pepper, pineapple, chicken and onion on 8 skewers, repeating twice in same order, brush with marinade.
Grill over medium-hot coals until chicken is completely cooked, about 8-10 minutes, turning kabobs every 2 minutes so they're cooked evenly on all sides.
Yields 2 kabobs and 1/2 cup rice per serving.