Ingredients
1/4
cup lime juice
2
tablespoons reduced-fat peanut butter
2
teaspoons grated lime peel
1/2
teaspoon salt-free all-purpose spice and herb blend
1/4
teaspoon ground ginger
2
skinless boneless chicken breast halves (about 1/2 pound), cut into 1-inch pieces
1
kiwifruit, peeled and chopped
1
can (8 ounces) pineapple chunks in juice, drained and juice reserved
2
cups hot cooked brown or wild rice
Preparation
Place lime juice, peanut butter, lime peel, spice and herb blend and ginger in blender. Puree until blended. Place chicken in lime-peanut marinade. Cover and refrigerate at least 15 minutes but not more than 2 hours.
Set oven control to broil. Spray broiler pan with nonstick cooking spray. Drain chicken; reserve marinade. Thread chicken pieces on four 6-inch skewers, leaving space between each.* Place on rack in broiler pan. Broil chicken with tops 3 to 4 inches from heat 4 to 5 minutes. Turn and brush remaining marinade over chicken. Broil 3 to 4 minutes longer or until juice from chicken runs clear. Place kiwifruit and pineapple on bed of rice; top with skewers of chicken. Drizzle 1 tablespoon of the pineapple juice over chicken and rice.
