Glazed Chicken Kebabs With Pineapple And Peppers
|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|
1 Drain the pineapple, reserving 1 cup of the juice.
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.