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Glazed Chicken Kebabs With Pineapple And Peppers Recipe
|Canned juice packed pineapple chunks||20 Ounce (1 Can)|
|Cider vinegar||2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Skinless boneless chicken breasts||2 Pound|
|Green bell peppers||2 Medium|
Serving size: Complete recipe
Calories 1676 Calories from Fat 107
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 3.2 g16.1%
Trans Fat 0.2 g
Cholesterol 526.2 mg
Sodium 1619.5 mg67.5%
Total Carbohydrates 170 g56.8%
Dietary Fiber 10.4 g41.5%
Sugars 138.5 g
Protein 212 g424.6%
Vitamin A 26.1% Vitamin C 516.8%
Calcium 13.6% Iron 44.3%
*Based on a 2000 Calorie diet
2 Make the basting sauce: In a small saucepan, combine the reserved pineapple juice, the vinegar, sugar, cornstarch, ginger and salt and stir to blend. Cook the mixture over medium heat, stirring constantly, until it thickens, about 2 minutes. Remove the pan from the heat and set aside.
3 Cut the chicken into 1-inch chunks. Cut the bell peppers into 1-inch squares.
4 Preheat the broiler or start the charcoal. If broiling, line a baking sheet with foil.
5 Dividing the ingredients evenly, thread the chicken cubes, bell pepper squares and pineapple chunks alternately on the skewers.
6 Brush the kebabs with the basting sauce. If broiling, place the kebabs on the baking sheet before brushing them.
7 Broil or grill the kebabs 4 inches from the heat for 2 to 3 minutes, or until the chicken begins to brown.
8 Turn the kebabs, brush them with basting sauce and cook them for another 2 to 3 minutes, or until the chicken is opaque.