Plum-Glazed Chicken Kabobs Recipe

5 2 2
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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5 2 2
Publisher Photo
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."
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Broil: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Broil: 10 min.

Ingredients

  • 1 cup plum jam
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sherry or chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 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 saucepan, combine the first five ingredients; heat on low until jam is melted. In a large resealable plastic bag, combine the chicken, pineapple and green pepper; add plum mixture. Seal bag and turn to coat; refrigerate for at least 2 hours.
Place cornstarch in a small saucepan; drain marinade into saucepan. Stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
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 3 minutes, turning once. 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

Nutritional Facts

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

  • 1 cup plum jam
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sherry or chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 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
  1. In a saucepan, combine the first five ingredients; heat on low until jam is melted. In a large resealable plastic bag, combine the chicken, pineapple and green pepper; add plum mixture. Seal bag and turn to coat; refrigerate for at least 2 hours.
  2. Place cornstarch in a small saucepan; drain marinade into saucepan. Stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
  3. 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 3 minutes, turning once. 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

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Reviews forPlum-Glazed Chicken Kabobs

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MY REVIEW
dancingfool User ID: 7427237 56784
Reviewed Sep. 4, 2014

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

MY REVIEW
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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