1 lb. boneless, skinless chicken breast
1/2 medium pineapple
1 medium green pepper
1 medium sweet red pepper
1 large onion, Spanish
1/4 c. pineapple juice, or orange juice
3 medium garlic cloves, minced
2 tbsp. low-sodium soy sauce
1 tbsp. olive oil
1 serving cooking spray
2 c. cooked white rice

Cut chicken, pineapple, peppers and onions into approximately 24 pieces, each about 1 inch thick. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl. Marinate in refrigerator for at least 1 hour and up to 1 day. Coat vegetables with cooking spray. Thread a piece of each item on 8 skewers, repeating twice in same order. Brush with marinade. Grill over medium-hot coals until chicken is completely cooked, about 8-10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sided.

Yields 2 kebabs and 1/2 c. rice per serving.