Give your next batch of chicken kabobs tropical appeal with a BBQ-adobo brushing sauce and chunks of pineapple and mango.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breast s, cut into 1-1/2-inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)
1 cup mango chunks (1-1/2 inch)
1 red pepper, cut into 1-1/2-inch pieces
16 whole mushrooms
1 red onion, cut into 1-1/2 inch chunks
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed
2 tsp. adobo sauce
Add To Shopping List
Let's Make It
Heat grill to medium-high heat.
Thread chicken, fruit and vegetables alternately onto 8 skewers to make 4 kabobs, using 2 skewers placed side-by-side for each kabob.
Mix remaining ingredients until blended. Reserve half the barbecue sauce mixture; brush remaining sauce mixture onto kabobs.
Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with reserved sauce mixture.
Substitute 1 drained can (20 oz.) pineapple chunks in juice for the fresh pineapple.
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 are done.
How to Cut Mangos
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 4g
* 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.