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Chicken Kabobs with Peach Glaze

 Chicken Kabobs with Peach Glaze
Chicken, peaches and veggies are treated to a delightful glaze. These kabobs pack in flavor. Serve with couscous or rice, and dinner’s served! —Sharon Ricci, Mendon, New York
4 ServingsPrep: 30 min. Grill: 10 min.


  • 1 tablespoon cornstarch
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon chili powder
  • 2 cans (5-1/2 ounces each) peach nectar
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 medium peaches, cut into chunks
  • 4 green onions, cut into 1-inch pieces
  • 1 small green pepper, cut into 1-inch pieces
  • 1 small sweet red pepper, cut into 1-inch pieces


  • In a small saucepan, combine the cornstarch, curry, cinnamon and
  • chili powder. Gradually stir in the peach nectar. Bring to a boil;
  • cook and stir for 2 minutes or until thickened.
  • On eight metal or soaked wooden skewers, alternately thread the
  • chicken, peaches, onions and peppers. Using long-handled tongs,
  • moisten a paper towel with cooking oil and lightly coat the grill
  • rack.
  • Grill kabobs, covered, over medium heat or broil 4 in. from the heat
  • for 10-15 minutes or until juices run clear, turning occasionally
  • and basting with nectar mixture. Yield: 4 servings.

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Chicken Kabobs with Peach Glaze (continued)

Nutritional Facts: 2 kabobs equals 205 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 65 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.