21-Day Fix Bonus Recipes

Whip up these mouth-watering "21-Day Fix" recipes from Autumn Calabrese.

Check out our "Healthy Eats" feature with Autumn Calabrese, creator of the "21-Day Fix," on page 40 of our January/February 2016 issue.


What You'll Need

Serves 4 (2 skewers each)


  • 8  Bamboo skewers
  • 1  lb raw chicken breast, boneless, skinless, cut into 16 1-inch pieces
  • ¼ cup reduced-sodium tamari soy sauce, gluten-free
  • 2  tsp Sesame oil
  • 2 tsp Grated fresh ginger
  • 1 (8-oz) can pineapple chunks in juice, drained
  • 1  medium red bell pepper, cut into 16 1-inch chunks
  • ½  large red onion, cut into 16 1-inch chunks


  1. Soak bamboo skewers in water for 30 minutes.
  2. Place chicken in resealable plastic bag (or container);
  3. add soy sauce, oil, and ginger; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
  4. Preheat gas or charcoal grill on medium heat.
  5. Place a piece of chicken, pineapple chunk, bell pepper, and onion onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with seven remaining skewers. Discard marinade that contained chicken.
  6. Grill skewers on covered grill for 4 to 5 minutes on each side, or until chicken is no longer pink in the middle.
  7. Serve immediately.

Totals: 207 calories, 5g fat, 1g sat fat, 12g carbs, 25g protein