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."
- 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
- 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 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.
Originally published as Plum-Glazed Chicken Kabobs in Light & Tasty October/November 2001, p62
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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