Prep Time:
15 min
Total Time:
25 min
Makes:
4 servings, one kabob each
1 lb.
boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups
1-1/2-inch fresh pineapple chunks
1
each: red and green pepper, cut into 1-1/2-inch chunks
1/2 cup
KRAFT Original Barbecue Sauce
3 Tbsp.
frozen orange juice concentrate, thawed
PREHEAT grill to medium-high heat. Using eight long wooden skewers (two, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers, to make four kabobs.
MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.
GRILL 8 to 10 min. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.
Note
Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning.
Variation
Prepare recipe as directed, substituting 1 lb. salmon fillets, cut into 1-inch chunks, for the chicken. Or, you can substitute 1 lb. cleaned extra large shrimp (16 to 20 count) for the chicken, but you will need to reduce the grilling time to 4 to 6 min. or until shrimp turn pink.
Substitute
Substitute 1 can (20 oz.) pineapple chunks in juice, drained, for the fresh pineapple.
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