| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Canned pineapple chunks (no sugr added); drained (reserve 2 tbl. juice) |
| 2 | tb | Prepared yellow mustard |
| 1 | tb | Plus |
| 1 | ts | Firmly packed dark brown sugar |
| 2 | ts | Vegetable oil |
| 1/4 | ts | Ground cloves |
| 10 | oz | Skinless boneless chicken breasts; cut into 16 equal pieces |
| 4 | oz | Cooked turkey ham; cut into 12 equal pieces |
| 1/2 | c | Vidalia onion chunks or frozen baby onions; thawed and drained |
INSTRUCTIONS
submitted by: johanssen@matnet.com Soak eight 6" wooden skewers in water for 30 minutes. In large bowl, combine pineapple juice, mustard, brown sugar, oil and cloves. Add hcicken, turkey-ham, onion and drained pineapple; toss well to coat thoroughly. Refrigerate, covered, 30 minutes. Preheat broiler. Line large baking sheet with foil; spray with nonstick cooking spray. Alternately thread an equal amount of the chicken, turkey-ham, onion and pineapple onto each skewer; reserve any mustard mixture remaining in bowl. Arrange skewers on prepared baking sheet; broil 6-8" from heat 8-10 minutes; turn. Baste with reserved mustard mixture; broil 5-7 minutes longer, until chicken is cooked throuh. EACH SERVING (2 kabobs) PROVIDES: 1/2 Fat; 1/4 fruit; 1/4 vegetable; 3 proteins; 15 optional calories PER SERVING: 186 calories; 23g protein; 5g fat; 12g carbohydrate; 32mg calcium; 431mg sodium; 59mg cholesterol; 1g dietary fiber DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 10 JUNE 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”