• 1 cup can coconut milk • 1 cup lemon juice • 2 teaspoons dried marjoram • 1 teaspoon garlic powder • 1 teaspoon red pepper flakes • 1 pound chicken breast, cut into chunks • 1 red bell pepper, cut into chunks • 1 sweet onion, cut into chunks, or to taste
• 1 cup fresh pineapple chunks, or to taste
Whisk cream of coconut, with lemon juice, and spices together until smooth (do not calculate this in MFP).
Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade and refrigerate for 4-6 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate or oven at 425.
Thread chicken, vegetables, and pineapple onto skewers and discard marinade.
Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side, or 10-12 minutes in the oven. Serve with side of veggies and optional carb. Serves 6