This tart yet sweet marinade complements veal and firm white fish, too.

Tips

  • This tart yet sweet marinade complements veal and firm white fish, too.
  • For a change, try a combination of red or yellow pepper instead of
    the green pepper.
  • Serve over a bed of brown rice.
Makes 4 servings
Cooking time: n/a

Ingredients

  • 8 oz  boneless skinless chicken breasts, cut into 2-inch (5 cm)
    cubes 250 g
  • 16  squares sweet green pepper  16
  • 16  pineapple chunks (fresh or canned)  16
  • 16  cherry tomatoes  16

GINGER LEMON MARINADE

  • 3 tbsp  lemon juice  45 mL
  • 2 tbsp  water  25 mL
  • 1 tbsp  vegetable oil  15 mL
  • 2 tsp  sesame oil  10 mL
  • 1½ tsp  red wine vinegar  7 mL
  • 4 tsp  brown sugar  20 mL
  • 1 tsp  minced gingerroot (or ¼ tsp/1 mL ground)  5 mL
  • ½ tsp  ground coriander  2 mL
  • ½ tsp  ground fennel seeds (optional)  2 mL

Instructions

  1. Ginger Lemon Marinade: In small bowl, combine lemon juice, water, vegetable oil, sesame oil, vinegar, brown sugar, ginger, coriander, and fennel seeds (if using); mix well. Add chicken and mix well; marinate for 20 minutes.
  2. Alternately thread chicken cubes, green pepper, pineapple and tomatoes onto 4 long or 8 short barbecue skewers. Barbecue for 15 to 20 minutes or just until chicken is no longer pink inside, brushing often with marinade and rotating every 5 minutes. 

Notes

Canada’s Choice per Serving: 1 Carbohydrate, 1½ Meat & Alternatives

Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005, http://www.robertrose.ca 

Nutritional Information

Per Serving
Calories 165
Total fat 7 g
Saturated fat 1 g
Cholesterol 26 mg
Sodium 31 mg
Carbohydrates 16 g
Fiber 1 g
Protein 11 g

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