It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Polynesian Chicken Kabobs

Source: dLife

Pineapple and chicken arranged in a colorful and tasteful kabob.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	141.0

Total Carbs	9.2 g

Dietary Fiber	1.1 g

Sugars	6.4 g

Total Fat	1.4 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	337.4 mg

Protein	20.9 g

Sodium	316.9 mg

Dietary Exchanges 1.4 Fat, 0.5 Vegetables, 0.4 Fruits, 0.0 Starch, 2.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Rnse and pay dry chicken with a paper towel.
Cut the chicken into 1-inch pieces and place the cut chicken into a plastic bag and set the bag into a shallow dish.
Combined soy sauce, lemon juice, garlic, ginger, and mustard in a small bowl.
Pour the marinade over the chicken and seal the plastic bag. Allow the chicken to marinate in the refrigerator for 2 to 24 hours, occasionally turning the bag.
Drain the chicken and reserve the marinade.
Cut the green and red peppers into 1-inch pieces.
Alternately thread chicken, pineapple, green pepper, and red pepper onto 12 short metal skewers.
On an uncovered grill, place kabobs directly over medium coals for 12 to 14 minutes or until the chicken is tender and no longer pink.
Turn the kabobs while they are cooking and brush once with marinade halfway through grilling.
(If using a covered grill, arrange medium-hot coals around a drip pan, testing for medium heat above the pan. Take the kabobs and place them over the drip pan on the grill rack. Cover the kabobs and grill them for 16 to 18 minutes, occasionally brushing the kabobs. with marinade up until the last 5 minutes of grilling.)