Pineapple, peppers and chicken basted in a balsamic vinaigrette make for kebabs with big summer flavor—and low-fat, low-sodium, low-calorie deliciousness.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breast s, cut into 1-1/2-inch pieces
1 each green and red pepper, cut into 1-1/2-inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
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Let's Make It
Thread chicken, peppers and pineapple alternately onto 4 skewers.
Reserve 1/4 cup dressing; brush kabobs with remaining dressing. Refrigerate 1 hour.
Heat grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning occasionally and brushing with reserved dressing.
Grilled Rainbow Beef Kabobs
Substitute sirloin steak pieces for the chicken; and cherry tomatoes, onion wedges and mango slices for the peppers. Prepare kabobs as directed, increasing the grilling time to 20 min. or until meat is done.
Prepare using KRAFT Mango Chipotle Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.