Recipe - Chicken-Pineapple Kabobs

One half cup Canned pineapple chunks (no
sugr added); drained
(reserve 2 tbl. juice)
2 tablespoon Prepared yellow mustard
1 tablespoon Plus
1 teaspoon Firmly packed dark brown
sugar
2 teaspoon Vegetable oil
One fourth teaspoon Ground cloves
10 ounce Skinless boneless chicken
breasts; cut into 16 equal
pieces
4 ounce Cooked turkey ham; cut into
12 equal pieces
One half cup Vidalia onion chunks or
frozen baby onions; thawed
and drained

submitted by: johanssen@matnet.com
Soak eight 6" wooden skewers in water for 30 minutes.

In large bowl, combine pineapple juice, mustard, brown sugar, oil and
cloves. Add hcicken, turkeyham, onion and drained pineapple; toss well to
coat thoroughly. Refrigerate, covered, 30 minutes.

Preheat broiler. Line large baking sheet with foil; spray with nonstick
cooking spray.

Alternately thread an equal amount of the chicken, turkeyham, onion and
pineapple onto each skewer; reserve any mustard mixture remaining in bowl.
Arrange skewers on prepared baking sheet; broil 68" from heat 810
minutes; turn. Baste with reserved mustard mixture; broil 57 minutes
longer, until chicken is cooked throuh.

EACH SERVING (2 kabobs) PROVIDES: One half Fat; One fourth fruit; One fourth vegetable; 3
proteins; 15 optional calories

PER SERVING: 186 calories; 23g protein; 5g fat; 12g carbohydrate; 32mg
calcium; 431mg sodium; 59mg cholesterol; 1g dietary fiber

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 10 JUNE 1996

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