Name: Roasted chicken and pineapple skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch chunks; 3 oz fresh pineapple, cut into 1-inch chunks; 1/2 red bell pepper, cut into 1-inch pieces; 1/3 cup red onion, cut into 1-inch wedges; 5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1 1/2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 3 oz broccoli florets

Nutrition

Per serving

451 calories

Protein: 44g; 38% of calories
Carbs: 48g; 41% of calories
Fat: 11g; 20% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, cut into 1-inch chunks
3 oz fresh pineapple, cut into 1-inch chunks
½ red bell pepper, cut into 1-inch pieces
⅓ cup red onion, cut into 1-inch wedges
5 oz Yukon Gold potatoes, cut into 1/2-inch cubes
1½ tsp olive oil
¾ tsp salt
½ tsp black pepper
3 oz broccoli florets

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 425°F. Toss the potatoes and broccoli on a half-sheet pan with half the oil, half the salt, and half the pepper. On a separate plate, toss the chicken, pineapple, bell pepper, and onion with the remaining oil, salt, and pepper.
Thread the chicken, pineapple, bell pepper, and onion wedges onto skewers, alternating pieces. Arrange the skewers on one side of the sheet pan, moving the potatoes and broccoli to the other side.
Roast the pan for 15 to 18 minutes. The chicken should be cooked through and the potatoes tender and browned. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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