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Kielbasa Chicken Kabobs

You can substitute orange juice for the pineapple juice, or beef for the chicken. Just about any veggie, especially mushrooms, works well in these kabobs. —Cristi Smay, Clearfield, Pennsylvania

8 ServingsPrep: 20 min. + marinating Grill: 20 min.

Ingredients

3/4 cup unsweetened pineapple juice
1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa or Polish sausage, thickly sliced
1 can (20 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice, drained
2 medium green peppers, quartered
2 cups grape tomatoes
2 medium red onions, quartered

Directions

In a small bowl, combine the first seven ingredients. Remove 1/2 cup
for basting; cover and refrigerate. Divide remaining marinade
between two large resealable plastic bags. Add chicken to one bag;
add the kielbasa, pineapple and vegetables to the other bag. Seal
bags and turn to coat; refrigerate for at least 2 hours.
On 16 metal or soaked wooden skewers, alternately thread the chicken,
kielbasa, pineapple and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and

2 of 2

Kielbasa Chicken Kabobs (continued)

Directions (continued)

lightly coat the grill rack. Grill kabobs, covered, over medium heat
or broil 4 in. from the heat for 10-15 minutes or until chicken is
no longer pink, turning frequently and basting with reserved
marinade. Yield: 16 kabobs.

Nutrition Facts: 2 kabobs equals 376 calories, 20 g fat (7 g saturated fat), 101 mg cholesterol, 762 mg sodium, 17 g carbohydrate, 2 g fiber, 32 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.