BBQ Chicken Empanadas
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Total Carbs 20g||7%|
|Dietary Fiber 1g||4%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cuppineapple juice (alternate: water or chicken broth)
1/2 teaspoongrated lemon peel, yellow part only
1 tablespoonfresh lemon juice
2 tablespoonsbrown sugar
1/2 teaspoonground cinnamon
1/4 teaspoonground ginger
Dash ground red pepper
1 tablespoonvegetable oil
3 slices(3/4 inch thick) fresh pineapple, cut into 8 chunks each
1 largered bell pepper, seeded and cut into bite-size chunks (alternate: large green bell pepper)
8 (12 inch)wooden skewers*
Preheat grill or broiler.
TIP: *Soak wooden skewers thoroughly in water for at least 30 minutes before using to prevent burning while on the grill.
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 kabobs. Add oil to remaining mixture for marinating.
Thread onto skewers alternating chicken with pineapple and bell pepper. Brush evenly with some of the remaining marinade mixture.
Grill or broil skewers for 2 to 5 minutes or until heated through, turning occasionally and basting with marinade.
Serve with reserved pineapple juice mixture.
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