Plum-Glazed Chicken Kabobs Recipe
Plum-Glazed Chicken Kabobs Recipe photo by Taste of Home
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Plum-Glazed Chicken Kabobs Recipe

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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."
TOTAL TIME: Prep: 20 min. + marinating Broil: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Broil: 10 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3 each: 615 calories, 2g fat (1g saturated fat), 66mg cholesterol, 570mg sodium, 108g carbohydrate (0 sugars, 2g fiber), 31g protein.


  1. 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.
  2. 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.
  3. Drain and discard marinade from chicken and vegetables. On 12 metal or soaked wooden skewers, alternately thread chicken, pineapple and green pepper.
  4. 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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dancingfool User ID: 7427237 56784
Reviewed Sep. 4, 2014

"I don't usually like kabobs but this was just delicious!"

lgibsonjr User ID: 2990040 128575
Reviewed Mar. 30, 2008

"I'm new to the Taste of Home recipes and this dish seemed like something I would like. Being a novice cook I was impressed with the overall ease, and more importantly, the taste. I added Veg-All to the rice for my 4 year old. I will be cooking this again and will recommend it to my friends."

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