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Glazed Chicken Kebabs With Pineapple And Peppers

Ingredients
  Canned juice packed pineapple chunks 20 Ounce (1 Can)
  Cider vinegar 2 Tablespoon
  Brown sugar 2 Tablespoon
  Cornstarch 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Skinless boneless chicken breasts 2 Pound
  Green bell peppers 2 Medium
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Quick

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