Ingredients

Preparation 2 hours, 25 minutes, including refrigeration; cooking time 10 minutes

For the marinade:
8-ounce container plain fat-free yogurt
1 lime, zest and juice
1 tablespoon fresh grated ginger
1 tablespoon curry powder
1 jalapeno pepper, minced

For the glaze:
1/2 cup plain fat-free yogurt
1/2 cup honey
3/4 teaspoon salt
1/2 teaspoon cinnamon

For the lemon dipping sauce:
8-ounce container plain fat-free yogurt
Zest and juice of 1 lemon
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped cilantro
1 teaspoon minced garlic
2 cups chopped seedless cucumber
1/2 teaspoon salt

For the chicken kebabs:
8 wooden skewers, soaked in water for 1 hour (or substitute metal skewers)
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch pieces
1 red onion, cut into wedges
2 cups pineapple wedges

Directions

To make the marinade: Stir all ingredients together in a small bowl. Set aside. (Wash hands thoroughly after handling jalapeno pepper or wear protective gloves.)

To make the glaze: Stir all ingredients together in a small bowl. Set aside.

To make the lemon dipping sauce: Stir all ingredients together in a small bowl. Refrigerate until serving.

To prepare the chicken kebabs: Thread each skewer with alternating pieces of chicken, peppers, onion wedges and pineapple.

Place skewers in a glass dish (or large resealable plastic bag) and pour marinade over to coat. Cover and refrigerate for 2 to 4 hours.

Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and lightly brush with some of the glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until chicken is cooked through and edges are browned. Serve hot or cold with dipping sauce.

Makes 4 servings, each 2 skewers plus 1/4 of the dipping sauce.

Nutrition information per serving: 390 cal., 2.5 g total fat (0.5 g saturated), 34 g pro., 70 mg chol., 880 mg sodium, 64 g carbo., 4 g dietary fiber.