Hawaiian Chicken Skewers
Serve these little skewers before a cookout featuring grilled hamburgers or turkey burgers and New Potato Salad.
- ¼ cup coconut milk
- 1 tablespoon toasted sesame oil
- ½ teaspoon Tabasco sauce
- ¼ cup pineapple juice
- 1 pound chicken tenders
- ½ fresh pineapple, cut into chunks
- 2 tablespoons lime juice
In medium bowl, combine coconut milk, sesame oil, Tabasco sauce, and pineapple juice. Cut chicken tenders crosswise and add to coconut milk mixture. Cover and refrigerate for 8 hours.
Alternate chicken pieces and pineapple chunks on metal skewers, using 2 chicken pieces and 1 pineapple chunk per skewer.
Prepare and preheat grill. Grill skewers 6″ from medium coals for 8–12 minutes, turning frequently, until chicken is thoroughly cooked.
Sprinkle with lime juice and serve immediately.
Fat: 3.54 grams
Saturated fat: 1.33 grams
Dietary fiber: 0.44 grams
Sodium: 40.24 mg
Cholesterol: 45.18 mg
Creating skewers with meats and fruits or vegetables is a great way to reduce your total meat intake. To make skewers, you can use wooden picks or metal skewers. If you choose wooden picks, soak them in cold water for at least 30 minutes before using. They will soak up some of the water and won't burn on the high heat of the grill.