TLC Cooking "Caribbean Chutney Kabobs"

Caribbean Chutney Kabobs

Caribbean Chutney Kabobs

YIELD Makes 10 servings
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These tasty fruit kabobs can also be prepared on the grill.

INGREDIENTS

20	(4-inch) bamboo skewers
1/2	medium pineapple
1	medium red bell pepper, cut into 1-inch pieces
3/4	pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2	cup mango chutney
2	tablespoons orange juice or pineapple juice
1	teaspoon vanilla
1/4	teaspoon ground nutmeg

PREPARATION:

To prevent burning, soak skewers in water at least 20 minutes before assembling kabobs.
Peel and core pineapple. Cut pineapple into 1-inch chunks. Alternately thread bell pepper, pineapple and chicken onto skewers. Place in shallow baking dish.
Combine chutney, orange juice, vanilla and nutmeg in small bowl; mix well. Pour over kabobs; cover. Refrigerate up to 4 hours.
Preheat broiler. Spray broiler pan with nonstick cooking spray. Place kabobs on prepared broiler pan; discard any leftover marinade. Broil kabobs 6 to 8 inches from heat 4 to 5 minutes on each side or until chicken is no longer pink in center. Transfer to serving plates.

This recipe appears in: Island

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	1
Fruit	1

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