6 WBMO - Grilled Hawaiian Chicken

Recipe found here

                                                   Grilled Hawaiian Chicken

2 Whole Smart Chicken Breast (enough to yield 12-2oz portions cooked)
2 Green Bell Peppers
2 Red Bell Peppers
2 Yellow or Orange Bell Peppers
2 Large Sweet Onions
2 Large Cans Juice Packed Pineapple Chunks
Roasted Green Chili or Red Pepper Flakes
Italian Herb Seasoning
2 Cloves Garlic

Chopped chicken breasts into bite-size pieces.  Marinate in pineapple juice (drained from cans of pineapple chunks), minced garlic, finely chopped chili peppers (or red pepper flakes) and Italian herb seasonings.  I let this marinate while I chop the onions and peppers.
Clean and chop bell peppers and onions in bite-size pieces.
In a LARGE bowl, combine pineapple chunks (should be about 6 cups), bell peppers, onions and marinated chicken (including liquid).
Grill in grill basket or grill wok until chicken is thoroughly cooked and vegetables are somewhat browned.
Divide into servings based on estimated cooked weight of chicken. 
 
Servings:  10 -12, containing 2 oz  Protein B and ½ cup Fruit A  and Free Foods

6 WBMO - Aloha Chicken

From the Website : http://www.geocities.ws/mt6wbm/recipes/alohachicken.txt

Aloha Chicken

Brown 3-4 flattened chicken breast.
Put in a 9 x13 glass pan. Slice 2 bell peppers and set aside.

Drain 1 (20oz) can of  sliced pineapple, save the juice and add water 
to make 1 1/2 c liquid.  

Make a sauce with 1 1/2 c juice, 

1/2 c Splenda, 

3 T cornstarch, Not Allowed, Use Arrowroot or Xanthan

3/4 c vinegar, 

1 T low sodium soy sauce. ( try to use OP Soy Sauce)Drink lots of water LS Soy still has a ton of salt

*Hint*  mix the cornstarch with a little water and add to the other ingredients. Cook until it comes to a boil. Then pour over chicken. Bake at 350 for 40
min. Add pineapple slices and bell pepper, cook another 10 minutes.

    Barbara in NC

Omit the Pineapple Slices. If you are type A or B &,Unless you are having this for snack, then the pineapple is allowed in 1/2 cup serving

6 WBMO - Sweet and Spicy Hawaiian Chicken

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From member  

  Note:   Limiting the sauce to 1 or 2 tablespoons per serving may be counted as a freebie.

• 2 orange and spice tea bags
• ¼ teaspoon orange extract
• sweetener such as stevia, to taste
• ½ cup crushed pineapple ¼ teaspoon of the juice, put in magic bullet or food processor and grind down to mush.  Add ½ teaspoon of water to thin out.
• 1- 1½ lb skinless chicken breast, cut in chunks
• ½ teaspoon Chinese Five Spice Seasoning
• ¼ teaspoon cayenne pepper
• 2-3 mushrooms sliced
• ½ green bell pepper, diced

Make orange tea (2 bags) in 1 cup size Pyrex. Sweeten as desired and add orange extract  ( I used 2 micro scoops of Now Brand stevia extract.)  Pour tea in fry pan and heat to boil.  Add chicken and veggies.  Boil, reduce heat to medium and cook for about 20 minutes.  Remove chicken and veggies with slotted spoon put in bowl, leaving liquid in pan.  Raise heat and bring back to boil.  Add pineapple mush, reduce heat, cook 5 minutes.  Pour over chicken and veggies.

Portion out your serving of chicken.  Grab some veggies and use a lil liquid.  Serve over rice.

 If you don't like it hot omit the cayenne pepper try black or chili pepper for a milder heat.

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack  A-B-C-D-E

Dinner A-B-C-D-E

PM Snack  A-D-E