Chicken-pineapple kabobs

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@...>



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