APRICOT CHICKEN KABOBS

APRICOT CHICKEN KABOBS image

Categories Chicken

Yield 8 skewers

Number Of Ingredients 6

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1 poundskinless, boneless chicken breast halves, cut into 1-inch pieces
1 1/2 teaspoonsJamaican jerk seasoning
1 cupfresh sugar snap peas or snow pea pods, strings and tips removed
1 cupfresh or canned pineapple cubes
1 mediumred sweet pepper, seeded and cut into 1-inch pieces
1/4 cupapricot spreadable fruit

Steps:

1. Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise. 2. Alternately thread chicken, sugar snap peas, pineapple, and sweet pepper onto 4 long (12) or 8 shorter metal skewers*, leaving about 1/4 inch between pieces. 3. For sauce: In a small saucepan, combine remaining jerk seasoning and the spreadable fruit. Cook and stir just until spreadable fruit is melted; set aside. 4. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with sauce during the last 3 minutes of grilling. Makes 4 (1-skewer) servings. *Test Kitchen Tip: If using wooden skewers, soak in enough water to cover for at least 1 hour before using.