Grilled Chicken-Pineapple Kebabs

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