Caribbean Chutney Kabobs the Editors of Publications International, Ltd.
Caribbean Chutney Kabobs
These tasty fruit kabobs can also be prepared on the grill.
Makes 10 servings
|20||(4-inch) bamboo skewers|
|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|
|1/4||teaspoon ground nutmeg|
- 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.
|Serving Size:||2 kabobs|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||10 %|
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