Yield: 4 Servings
|½ cup||Canned pineapple chunks (no sugr added); drained (reserve 2 tbl. juice)|
|2 tablespoons||Prepared yellow mustard|
|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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