Hawaiian Huli Huli Chicken
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 47 mg
Sodium: 320 mg
Total fiber: 0 g
Protein: 18 g
Carbohydrates: 16 g
Potassium: 255 mg
Vitamin A: 2%
Vitamin C: 15%
12 oz boneless, skinless chicken breast, cut into 1-inch cubes (24 cubes) (about 2 large breasts)
1 C fresh pineapple, diced (24 pieces) (or canned pineapple chunks in juice)
8 6-inch wooden skewers
2 Tbsp ketchup
2 Tbsp lite soy sauce
2 Tbsp honey
2 tsp orange juice
1 tsp garlic, minced (about 1 clove)
1 tsp ginger, minced
Preheat a broiler or grill on medium-high heat.
Thread three chicken cubes and three pineapple chunks alternately on each skewer
Combine ingredients for sauce and mix well; separate into two bowls and set one aside for later.
Grill skewers for 3–5 minutes on each side. Brush or spoon sauce (from the bowl that wasn’t set aside) onto chicken and pineapple about every other minute. Discard the sauce when done with this step.
To prevent chicken from drying out, finish cooking skewers in a 350 °F oven immediately after grilling (to a minimum internal temperature of 165 °F). Using a clean brush or spoon, coat with sauce from the set-aside bowl before serving.
Original Recipe: National Heart, Blood, and Lung Institute