PINEAPPLE CHICKEN TENDERS
HANDS-ON 20 min TOTAL 50 min
SERVES 6 SUBMITTED BY hjr 2 pounds chicken breast
tenders or strips
1 cup pineapple juice
½ cup packed brown sugar
⅓ cup reduced-sodium soy sauce ¼ teaspoon crushed red pepper ¼ teaspoon salt
1. Put chicken in a large zip-top plastic bag set in a shallow dish. Stir together pineapple juice, brown sugar, soy sauce, and crushed red pepper in a small bowl until sugar dissolves; pour over chicken. Seal bag, massage to coat, and chill 30 minutes to 2 hours. Meanwhile, if using wooden skewers, soak 6 in water 30 minutes.
2. Remove chicken from bag, shaking off and discarding marinade. Thread chicken onto metal or soaked wooden skewers. Sprinkle with salt.
3. Preheat an outdoor grill to medium heat (325°F to 375°F) and lightly oil grate. Add skewers, cover grill, and cook until juices run clear, about 5 minutes per side. PER SKEWER: 259 CAL; 3.9g FAT (0.8g SAT);
35g PRO; 19g CARB; 0.1g FIBER; 537mg SODIUM; 16.5g SUGARS