What You Need
1 lb. 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 pieces
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed
Make It
HEAT grill 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.
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
Variation
Prepare recipe as directed, substituting 1 lb. salmon fillets, cut into 1-inch chunks, for the chicken. Or, you can substitute 1 lb. cleaned 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.
Substitute
Substitute 1 drained can (20 oz.) pineapple chunks in juice for the fresh pineapple.
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