Sweet & Spicy  Chicken Kebabs  & Rice

Garden Vegetable rice and tangy grilled pineapple, topped with sweet ‘n’ spicy grilled chicken and vegetables. Add a dash of ground red pepper for a little more kick.

15 min
15 min


2 tablespoons brown sugar
¼ teaspoon ground ginger
⅛ teaspoon black pepper
1 tablespoon lime juice
1 tablespoon low low-sodium soy sauce
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast cut into 32 chunks
1 medium red bell pepper, seeded and cut into 1" pieces
1 small red onion, peeled and cut into 1" pieces
1 cup fresh pineapple, cut into 1" chunks
Cooking Spray


  1. Prepare grill.
  2. Combine the brown sugar, ground ginger, black pepper, lime juice, soy sauce and vegetable oil in a large bowl. Add chicken, bell pepper and onion, tossing well to coat. Cover and let stand for 10 minutes.
  3. Skewer the pineapple on to its own 2 skewers. Lightly spray with cooking spray and place on grill. Cook 3 minutes or until grill marks begin to show and pineapple is beginning to brown, turning often. Remove from heat, keep warm.
  4. Skewer the chicken, bell pepper and onion onto 8 skewers. Place skewers on grill rack coated with cooking spray; cook 10 minutes or until chicken is done, turning often to prevent burning.
  5. Remove pineapple from skewers and coarsely chop.
  6. Prepare rice according to package directions.
  7. Stir in chopped, grilled pineapple to prepared rice and serve with chicken kebabs.

Nutrition Facts

Servings: 4
Amount per Serving
Calories 310
Calories from Fat 50
Total Fat 6g (9% DV)
Saturated Fat 0g (0% DV)
Trans Fat 0g
Cholesterol 75mg (25% DV)
Sodium 580mg (24% DV)
Carbohydrates 37g (12% DV)
Dietary Fiber 2g (8% DV)
Sugars 14g
Protein 29g
Vitamin A 20%
Vitamin C 100%
Calcium 4%
Iron 15%

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