Pineapple Chicken Skewers

This recipe is a sample offered by Autumn Calabrese the Creator of the 21 Day Fix and Author of the 21 Day Fix exclusive cookbook FIXATE! To learn more about the cookbook click here!
 
Ingredients:
8 bamboo skewers
1 lb. raw chicken breast, boneless, skinless, cut into 16 1-inch pieces
¼ cup reduced-sodium tamari soy sauce, gluten-free
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 16 1-inch chunks
½ large red onion, cut into 16 1-inch chunks

Directions:
1.Soak bamboo skewers in water for 30 minutes.
2.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.
3.Preheat gas or charcoal grill on medium heat.
4.Place a piece of chicken, pineapple chunk, bell pepper, and onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken.
5.Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle.
6.Serve immediately.
Serves: 4 (2 skewers each) Prep Time: 20 min. Cooking Time: 10 min.
Container Equivalents (per serving): ½ green ½ purple 1 red