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| INGREDIENTS |
| ¾ cup |
canola oil |
| ⅓ cup |
low sodium soy sauce |
| ¼ cup |
red wine vinegar |
| ¼ cup |
freshly squeezed lemon juice |
| 2 tbsp. |
Worcestershire sauce |
| 2 tsp. |
stone ground mustard |
| 1 tsp. |
pepper |
| 1 tsp. |
dried parsley flakes |
| 2 lb. |
boneless skinless chicken breasts, cut into 1-inch cubes |
| 12 oz. |
white mushrooms |
| 1 |
medium red pepper cut into 1-inch pieces |
| 2 |
small onions cut into1-inch wedges |
| 1 can |
(8 oz.) pineapple chunks, drained |
|
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|
| RECIPE |
- In a small bowl, whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, pepper, and parsley flakes.
- Divide the mixture into two resealable bags.
- Place chicken in one bag and mushrooms, peppers and onions in the other bag. Refrigerate both for at least 6 hours or overnight.
- Preheat grill to medium-low heat.
- Drain marinade from both chicken and vegetables.
- Thread chicken, mushrooms, and vegetables onto 8 skewers, dividing them evenly.
- Grill covered for 16-20 minutes or until chicken is cooked through and juices run clear. Turn skewers frequently while grilling.
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| SERVING SUGGESTION |
SERVING SIZE:
1 skewer
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
274 |
|
| Total Fat |
9 g |
|
| Sodium |
235 mg |
|
| Total Carbohydrates |
8 g |
|
| Fiber |
0 g |
|
| Protein |
38 g |
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