Aloha Chicken Kebabs - These are amazing! A little time intensive to make, but worth it! I found the recipe in this book and modified it a little. So yummy!
1 cup whole-wheat breadcrumbs
1/4 cup flaxseed meal (so good for you!)
1/4 cup pineapple puree (I used a small can of pineapple and pureed it in a food processor)
1 Tbsp. reduced sodium soy sauce
1 large egg white, lightly beaten
1/4 cup shredded unsweetened coconut
1 pound boneless, skinless chicken breasts or chicken tenders, rinsed, dried and cut into "fingers"
1/4 tsp. salt
2 Tbsp. all-purpose or whole-wheat flour
1 Tbsp. olive oil

In a bowl, mix the breadcrumbs with the flaxseed meal. Set aside. In a second wide, shallow bowl, combine the pinapple puree, soy sauce, egg white, and coconut and mix with a fork; set next to the breadcrumb mixture.

Thread the chicken fingers lengthwise onto wooden skewers (you can find these at most grocery stores- I found a pack of 100 at Target for $1.99), using one skewer per chicken finger. Sprinkle both sides of the chicken skewers with salt and then with flour. Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil.

Add the chicken in a single layer and brown for 3-4 minutes on one side, until the breadcrumb coating is crisp and golden. (Turn down the heat if the coating browns too quickly - coconut burns easily.) Turn the skewers and cook 4-5 minutes longer, until the chicken is cooked through and browned all over.