Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Canned pineapple chunks (no sugr added); drained (reserve 2 tbl. juice) |
| 2 tablespoons | Prepared yellow mustard |
| 1 tablespoon | Plus |
| 1 teaspoon | Firmly packed dark brown sugar |
| 2 teaspoons | Vegetable oil |
| ¼ teaspoon | Ground cloves |
| 10 ounces | Skinless boneless chicken breasts; cut into 16 equal pieces |
| 4 ounces | Cooked turkey ham; cut into 12 equal pieces |
| ½ cup | Vidalia onion chunks or frozen baby onions; thawed and drained |
submitted by: johanssen@...
Soak eight 6" wooden skewers in water for 30 minutes.
In large bowl, combine pineapple juice, mustard, brown sugar, oil and cloves. Add hcicken, turkey-ham, onion and drained pineapple; toss well to coat thoroughly. Refrigerate, covered, 30 minutes.
Preheat broiler. Line large baking sheet with foil; spray with nonstick cooking spray.
Alternately thread an equal amount of the chicken, turkey-ham, onion and pineapple onto each skewer; reserve any mustard mixture remaining in bowl.
Arrange skewers on prepared baking sheet; broil 6-8" from heat 8-10 minutes; turn. Baste with reserved mustard mixture; broil 5-7 minutes longer, until chicken is cooked throuh.
EACH SERVING (2 kabobs) PROVIDES: ½ Fat; ¼ fruit; ¼ vegetable; 3 proteins; 15 optional calories
PER SERVING: 186 calories; 23g protein; 5g fat; 12g carbohydrate; 32mg calcium; 431mg sodium; 59mg cholesterol; 1g dietary fiber DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
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