Marinated cubes of chicken (or shrimp) are threaded on skewers with fresh pineapple and bell pepper, grilled and served with a sauce of cooked marinade.

California Kabob

1 pound boneless, skinless chicken breast, cut into 1-inch cubes or jumbo shrimp, shelled and deveined

1/2 cup lemon juice

1/4 cup olive or vegetable oil

2 teaspoons Dijon-style mustard

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon crushed red pepper

2 cups DOLE® Tropical Gold® Pineapple, cut into chunks

1 zucchini, cut into 1/2-inch-thick slices

2 red or green bell peppers, cut into 1-inch pieces

1 teaspoon cornstarch

1. Combine chicken or shrimp, lemon juice, oil, mustard, thyme and red pepper in shallow, non-metallic dish. Cover; marinate 15 minutes in refrigerator.
2. Drain chicken; reserve marinade. Thread chicken, pineapple, bell peppers onto skewers.
3. Grill or broil kabobs 3 to 4 minutes on each side or until desired doneness and bell peppers are tender-crisp.
4. Stir reserved marinade and cornstarch in small saucepan until blended. Cook and stir until sauce boils and thickens. Serve sauce with kabobs.

Makes 4 servings.

Nutritional Information Per Serving: 331 calories, 16g fat (2g sat.), 172mg cholesterol, 240mg sodium, 23g carbohydrate (2g dietary fiber, 16g sugars), 24g protein, 28% Vit A, 186% Vit C, 7% calcium, 21% iron, 11% potassium, 5% folate

Recipe and photograph provided courtesy of Dole, through ECES, Inc., Electronic Color Editorial Services.