PINEAPPLE CHICKEN KABOBS
I combined a couple of different kabob recipes to come up with this summer grilling mainstay. The marinade does a terrific job of making the chicken and vegetables so tender and tasty.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip., On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade.
Nutrition Facts :
PINEAPPLE-CHICKEN KABOBS
Pineapple, peppers and chicken basted in a balsamic vinaigrette make for kebabs with big summer flavor-and low-fat, low-sodium, low-calorie deliciousness.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Thread chicken, peppers and pineapple alternately onto 4 skewers.
- Reserve 1/4 cup dressing; brush kabobs with remaining dressing. Refrigerate 1 hour.
- Heat grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning occasionally and brushing with reserved dressing.
Nutrition Facts : Calories 230, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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