Directions:
- In a small bowl, combine the first eight ingredients. Place half of the marinade in two large resealable plastic bags. Add chicken to one bag and the mushrooms, pepper and onions to the second bag. Seal bags and turn to coat; refrigerate for at least 6 hours.
- Drain and discard marinade from chicken and vegetables. Thread the chicken, vegetables and pineapple alternately on skewers.
- Grill, covered, over medium-low heat, turning frequently, for 16-20 minutes or until chicken is no longer pink. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.95 Kcal (1411 kJ) | ||
| Calories from fat | 215.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.9g | 37% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1089.57mg | 45% | |
| Potassium | 593.43mg | 13% | |
| Total Carbs | 6.64g | 2% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 25.71g | 51% | |
| Vitamin C | 25.1mg | 42% | |
| Iron | 0.9mg | 5% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 137.49 Kcal (576 kJ) | ||
| Calories from fat | 87.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 37% | |
|---|---|---|---|
| Cholesterol | 27.29mg | 22% | |
| Sodium | 444.59mg | 45% | |
| Potassium | 242.15mg | 13% | |
| Total Carbs | 2.71g | 2% | |
| Sugars | 1.45g | 14% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 10.49g | 51% | |
| Vitamin C | 10.3mg | 42% | |
| Iron | 0.4mg | 5% | |
| Calcium | 9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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