Aloha Chicken Kebabs

Aloha Chicken Kebabs

1 cup whole-wheat breadcrumbs
1/4 cup flaxseed meal
1 small sweet potato, cooked and skin removed
1/4 pineapple
1 tbsp soy sauce
1 egg white, lightly beaten
1/2 cup shredded unsweetened coconut
1 pound boneless, skinless chicken tenders (or breast cut into "fingers")
1/4 tsp salt
1 tbsp olive oil
10-12 short wooden skewers

1. With a food processor or blender, puree sweet potato and pineapple together. Set aside.
2. In a shallow bowl, mix breadcrumbs with flaxseed meal.
3. In a second wide, shallow bowl, combine sweet potato / pineapple puree, soy sauce, egg white and coconut using a fork.
4. Thread the chicken fingers lengthwise on skewers and sprinkle with salt. Coat the chikcen with the egg-white mixture and then roll in breadcrumbs until coated.
5. Add oil to a large nonstick skillet and heat to medium-high. Add the chicken in a single layer and brown for 3-4 inutes on one side. Turn the skewers and cook for another 4-5 minutes until the chicken is cooked through.

Notes: If you just roll the chicken in the egg-white mixture, nothing will happen. You have to physically slap the stuff on in a decently thick layer before rolling it in the breadcrumbs. We like to eat the kebabs with a side of rice.

Recipe Origination: From Jessica Seinfeld's "Deceptively Delicious." This dish made me realize that perhaps sweet potatoes aren't so bad. Now I love them!