Chicken and Pineapple Kebabs
In The Refrigerated Meat Case
Chicken and Pineapple Kebabs
In The Refrigerated Meat Case
In The Refrigerated Meat Case
Made With:
PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
PREP TIME: 0min COOK TIME: 10min
Serves 4
- 180
Calories - 12g
Protein - 440mg
Sodium - 1g
Sat. Fat - 15g
Sugar 
Ingredients
1/2 cup pineapple juice (alternate: water or chicken broth)
1/2 tsp. grated lemon peel, yellow part only
1 tbsp. fresh lemon juice
2 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
Dash ground red pepper
1 tbsp. vegetable oil
3 slices (3/4 inch thick) fresh pineapple, cut into 8 chunks each
1 large red bell pepper, seeded and cut into bite-size chunks (alternate: large green bell pepper)
8 (12 inch) wooden skewers
Step 1
Preheat grill or broiler.
TIP
TIP: Soak wooden skewers thoroughly in water for at least 30 minutes before using to prevent burning while on the grill.
Step 2
Mix pineapple juice, lemon peel, lemon juice, brown sugar, cinnamon, ground ginger and ground red pepper in a small bowl until blended; pour half of this marinade mixture into a small bowl; cover and reserve for serving kebabs. Add oil to remaining mixture for marinating.
Step 3
Thread onto skewers alternating chicken with pineapple and bell pepper. Brush evenly with some of the remaining marinade mixture.
Step 4
Grill or broil skewers for 2 to 5 minutes or until heated through, turning occasionally and basting with marinade.
Step 5
Serve with reserved pineapple juice mixture.
Chicken and Pineapple Kebabs
35 MIN
