Skewered Singapore Chicken and Pineapple

Ingredients

• 1 cup pieces bell pepper red 1-inch
• 3 tablespoons brown sugar 
• 4 cups rice hot cooked
• 1.5 teaspoons curry powder 
• 2 teaspoons ginger fresh grated peeled
• 3  garlic cloves minced
• 4 teaspoons juice of lime fresh
• 3 tablespoons soya sauce low-sodium
• 1.5 cups pineapple fresh cubed 1-inch
• 2 tablespoons pineapple juice 
• 0.3 teaspoon salt 
• 1 pound skinned cut into 32 bite-size pieces
• 2 teaspoons vegetable oil 

Equipment

• bowl
• grill
• broiler
• skewers
• broiler pan

Directions

1. Prepare grill or broiler.
2. Combine first 9 ingredients in a large bowl.
3. Add chicken and bell pepper, tossing to coat. Thread chicken, pineapple, and bell pepper alternately onto each of 8 (12-inch) skewers. Discard marinade.
4. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 10 minutes or until chicken is done, turning occasionally.
5. Serve with rice.