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Main dishes

Sweet BBQ Chicken Kabobs

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Sweet BBQ Chicken Kabobs recipe
photo by:
kraft
There’s a little island vibe going on here with OJ, fresh pineapple and peppers. Sunny flavors in a better-for-you BBQ that’ll have you looking for a drink with an umbrella.
time
prep:
15 min
total:
25 min
servings
total:
4 servings
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What You Need

1
lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2
cups fresh pineapple chunks (1-1/2 inch)
1
 each red and green pepper, cut into 1-1/2-inch pieces
1/2
cup KRAFT Original Barbecue Sauce
3
Tbsp. frozen orange juice concentrate, thawed

Make It

HEAT grill to medium-high heat.

THREAD chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.

MIX barbecue sauce and juice concentrate; brush half evenly onto kabobs.

GRILL 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.

Kraft Kitchens Tips

Note
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.
Variation
Prepare as directed, substituting 1 lb. skinless salmon fillets, cut into 1-inch chunks, for the chicken. Or, substitute 1 lb. cleaned extra-large shrimp for the chicken, reducing the grilling time to 4 to 6 min. or until shrimp turn pink.
Substitute
Substitute 1 drained can (20 oz.) pineapple chunks in juice for the fresh pineapple.
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