Coconut-Marinated Chicken Kebabs

Marinate time: 15 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4

4	boneless, skinless chicken breasts
1/2	fresh pineapple fresh pineapple
2	bell peppers (any color or variety)
1 1/2	cups light coconut milk
1/4	cup sugar
1/4	cup cilantro, chopped
1	teaspoon coarse salt
2	tablespoons lime juice
	12-inch bamboo skewers, soaked
2	cups frozen corn

Preheat grill to medium heat

[1] Prepare the chicken, pineapple and peppers by cutting each into 2-inch chunks, place in a large resealable plastic bag.

[2] In a medium bowl, mix the coconut milk, sugar, cilantro, salt and lime juice. Add half of the marinade to the chicken mixture in the bag. Let stand for 15 minutes reserve the remaining marinade for basting. Heat the grill to medium-high heat.

[3] Thread chicken, pineapple and pepper onto bamboo skewers.

[4] Grill the kebabs for 10-12 minutes rotating and basting with the coconut mixture. Meanwhile, cook corn according to package instructions. Serve chicken with corn.

Note: Make sure that the chicken is spread out on the skewer to cook evenly.

We all loved this recipe - the marinade was very yummy, especially on the pineapple.
Mmmm... grilled pineapple...

per serving: 313 calories; 31 grams protein; 5 grams total fat; 4 grams fiber; 3 grams saturated fat; 39 grams carbohydrates; 68 mgs cholesterol; 94 mgs sodium
6 Weight Watcher points