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Sweet BBQ Chicken Kabobs

average rating

rate/review

prep time

15 min

total time

25 min

makes

4 servings, 1 kabob (225 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 lb. (450 g) boneless skinless chicken breasts, cut into 1-1/2-inch pieces

2 cups fresh pineapple chunks (1-1/2 inch)

1 each red and green pepper, cut into 1-1/2-inch chunks

1/2 cup Kraft Original BBQ Sauce

3 Tbsp. frozen orange juice concentrate, thawed

Make It

HEAT barbecue to medium-high heat.

THREAD chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.

MIX barbecue sauce and juice concentrate; brush half evenly onto kabobs.

GRILL 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.

kraft kitchens tips

Note

Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning.

Shortcut

If using metal skewers, use just 1 metal skewer when assembling each kabob.

Variation

Prepare recipe as directed, substituting (1 lb./450 g) skinless salmon fillets, cut into 1-inch pieces, for the chicken. Or, you can substitute (1 lb./450 g) peeled and deveined extra large shrimp for the chicken, but you will need to reduce the grilling time to 4 to 6 min. or until shrimp turn pink.