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Plum-Glazed Chicken Kabobs

Plum-Glazed Chicken Kabobs
These creative kabobs make a great first impression, according to Nancy Morrison. "I brought them to a neighborhood dinner when we moved to our new home. People couldn't wait 'til dinner and started snatching them as soon as I walked in the door," she reports from Midlothian, Virginia. "They just couldn't resist the tantalizing aroma."
4 ServingsPrep: 20 min. + marinating Broil: 10 min.

Ingredients

  • 2 cups plum jam
  • 6 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sherry or chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 large green pepper, cut into 1-inch pieces
  • 1 teaspoon cornstarch
  • 3 cups cooked rice

Directions

  • In a small saucepan, combine the first five ingredients; heat on low
  • until jam is melted. Reserve half of the plum mixture; refrigerate.
  • Pour half the remaining plum mixture into a large resealable plastic
  • bag; add the chicken. Seal bag and turn to coat. In another large
  • resealable plastic bag add the other half of plum mixture. Add
  • pineapple and green pepper. Seal bag and turn to coat; refrigerate
  • both bags for at least 2 hours.
  • Place cornstarch in a small saucepan; Gradually add reserved plum
  • mixture into saucepan. Stir until smooth. Bring to a boil over
  • medium heat; cook and stir for 1 minute or until thickened. Remove
  • from the heat; set aside.
  • Drain and discard marinade from chicken and vegetables. On 12 metal
© Taste of Home 2013

2 of 2

Plum-Glazed Chicken Kabobs (continued)

Directions (continued)

  • or soaked wooden skewers, alternately thread chicken, pineapple and
  • green pepper.
  • Place skewers on a broiler pan 3-4 in. from the heat. Broil for 1-2
  • minutes on each side. Baste with plum glaze. Broil 4-6 minutes
  • longer or until chicken juices run clear, turning and basting
  • frequently. Serve over rice with any remaining glaze. Yield: 4
  • servings.
Nutrition Facts: One serving (3 skewers with 3/4 cup rice) equals 615 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 570 mg sodium, 108 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013