Marinated cubes of chicken are threaded onto skewers with fresh pineapple and bell pepper, grilled and served with a sweet and sour sauce. Serve with a side of rice pilaf and a tossed green salad.
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
- Combine chicken or shrimp, lemon juice, oil, mustard, thyme and red pepper in shallow, non-metallic dish. Cover; marinate 15 minutes in refrigerator.
- Drain chicken; reserve marinade. Thread chicken, pineapple, bell peppers onto skewers.
- Grill or broil kabobs 3 to 4 minutes on each side or until desired doneness and bell peppers are tender-crisp.
- 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 (1/4 of recipe): 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.