Have you ever made one of those meals where you try really hard to eat a normal, healthy portion but you find yourself going back for seconds because it is just that good? Well, this is one of those meals. You are going to love how easy these are to throw together and how little work it is on your part. Serve over steamed brown rice and you have got a really healthy dinner that is out.of.this.world. good.
The amount of ingredients here can be doubled, tripled or cut in half, although I’m not sure why you would do such a thing. Make lots, share with others and freeze the leftovers for a quick lunch or dinner when you’re short on time. Now, if you’ll excuse me, I’m off to the store to buy another pineapple.
Ingredients
1-2 lbs boneless, skinless chicken thighs, cut into square pieces
1 fresh pineapple, peeled, cored and diced
1 onion cut into wedges
1 green bell pepper, cut into wedges
skewers
salt, pepper and dried parsley
Soak your skewers in cold water, about 15 minutes. While the skewers are soaking prep your ingredients in an assembly line fashion. Alternate ingredients in a pattern making sure the pineapple and the chicken are always touching. Arrange kebabs on a plate and lightly sprinkle with salt, pepper and dried parsley. Grill 10-12 minutes total (time could vary depending on grill but it wont take long and you don’t want to overcook them), turning often. Serve skewers over a bed of rice and enjoy.
