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Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning. If using metal skewers, use just 1 metal skewer when assembling each kabob.
Prepare as directed, substituting 1 lb. skinless salmon fillets, cut into 1-inch chunks, for the chicken. Or, substitute 1 lb. uncooked peeled and deveined extra-large shrimp for the chicken, reducing the grilling time to 4 to 6 min. or until shrimp turn pink.
Substitute 1 drained can (20 oz.) pineapple chunks in juice for the fresh pineapple.
Fire up the grill for these delicious low-calorie, low-fat kabobs that are laced with chicken, fruit and vegetables. As a bonus, the peppers are rich in vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My family loves this recipe. Not only is it quick and light it is fun to make with the kids. They enjoy putting the skewers together and they love the taste!