Sweet BBQ Ckicken Kabobs

By Addie

There’s a little island vibe going on here with OJ, fresh pineapple and peppers. Sunny flavors in a better-for-you BBQ that’ll have you looking for a drink with an umbrella.

Ingredients

• 1 lb. bonelsss chicken breasts, cut into 1 1/2 inch pieces
• 2 cups fresh pineapple chunks ( 1 1/2/inch chunks)
• 1 green pepper, cut into 1 1/2 inch chunks
• 1 red pepper, cut into 1 1/2 inch chunks
• 1/2 cup KRAFT Original Barbecue Sauce
• 3 Tablespoons frozen orange juice concentrate, thawed

Preparation

Step 1

Heat barbeque to medium high heat.

Thread chicken alternately with pineapple and peppers onto 8 long wooden skewers placed side by side for each kabob.

Mix remaining ingredients. Reserve half the sauce, brush remaining sauce onto kabobs.

Grill 8 - 10 minutes or until chicken is done, turning and brushing occasionally with reserved sauce.
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Note:
Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning. If using metal skewers, use just 1 metal skewer when assembling each kabob.


Variation:
Prepare as directed, substituting 1 lb. skinless salmon fillets, cut into 1-inch chunks, for the chicken. Or, substitute 1 lb. uncooked peeled and deveined extra-large shrimp for the chicken, reducing 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.