As Memorial Day weekend approaches, Americans will embrace two summer traditions–home grills will be fired up, and millions of pounds of Idaho spuds will be boiled, peeled and sliced into potato salad.
Despite the fact that summer brings a bounty of fresh fruits and vegetables, as a Weight Watchers leader I find that people struggle as mightily to lose weight during the warm weather months as they do during the Christmas cookie-strewn winter holidays. Why is that?
The aforementioned potato salad may have something to do with it. The food choices we make have a lot to do with how successful we are at losing and/or maintaining a healthy weight.
OK. I’ll step off my soap-box and get to the point–you really can enjoy delicious food without breaking the fat/calorie/point bank. Eating healthfully isn’t about deprivation, it’s about choosing wisely.
Yesterday I searched for an entree that would be appropriate for the upcoming holiday weekend and came across this recipe, which I adapted from Cooking Light. The combination of chicken breasts, red bell peppers and fresh pineapple sounded refreshing and easy to prepare; it even seemed somewhat celebratory if you consider the provenance of pineapple. (I’m thinking our 50th state!)
The grilled kebabs were a bonafide, unanimous hit! The marinade is exotic, akin to teriyaki but different (in a very good way.) And aloha, convenience lovers–you get your protein, fruit and veggies all in one fell swoop with minimal clean-up!
Note: If you don’t have metal skewers, you can get bamboo skewers at the supermarket when you’re picking up the other groceries. Cooking Light suggested serving this dish with rice, but we ate outside and opted for a more summery side of green salad with grape tomatoes and light sherry vinaigrette.
3 Tbsp. brown sugar
3 Tbsp. low-sodium soy sauce
2 Tbsp. pineapple juice (orange juice if you don’t have pineapple)
4 t. fresh lime juice
2 t. grated fresh ginger
2 t. vegetable oil
1 1/2 t. curry powder
1/4 t. salt
3 garlic cloves, minced
1 pound skinned, boned chicken breast, cut into 1″ pieces
1 cup red bell pepper, cut into 1″ cubes (about 1 pepper)
1 1/2 cups fresh pineapple, cut into 1″ cubes
Stir together the marinade ingredients in a large bowl and marinate the chicken and bell pepper for an hour or two. Timing is up to you. Thread the chicken, pineapple and pepper alternately onto skewers. Cooking Light suggests using 8 skewers but I used 6. Discard the marinade.
Grill the skewers about 10 minutes, turning them several times, until the chicken is done.
Serves 4 (if you cut the chicken into 32 pieces and skewer it onto 8 skewers, two skewers per serving)
6 PP per serving