Pineapple Chicken Skewers (adapted from FIXATE)
1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces
¼ cup reduced-sodium soy sauce
2 tsp. sesame oil
2 tsp. grated fresh ginger
1 (8-oz.) can pineapple chunks in juice, drained
1 medium red bell pepper, cut into 1-inch chunks
Soak skewers in water for 30 minutes.
Place chicken in resealable plastic bag (or container); add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
Preheat broiler or grill on high heat.
Place a piece of chicken, pineapple chunk, and bell pepper onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with remaining skewers. Discard leftover marinade.
Lightly coat grill or cooling racks with cooking spray. Grill skewers for 4 to 5minutes on each side or until chicken is no longer pink in the middle.
Pineapple Chicken Salad (adapted from FIXATE)
1 cup fresh baby spinach
¼ cup snap peas (or sugar snap peas)
¼ cup shredded carrot
2 Pineapple Chicken Skewers (see separate recipe for Pineapple Chicken Skewers), remove bamboo skewers
1 tsp. sesame seeds
Combine spinach, snap peas, and carrot in a serving bowl; toss gently to blend. Top with Pineapple Chicken Skewers. Sprinkle with sesame seeds