Sweet & Sour Chicken Kabobs
Low fat cooking is a snap - use purchased
plum sauce for these tasty morsels.
Serving Size: 1 Kabob
1 pound boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
3 tablespoons soy sauce
1/3 cup plum sauce
1/4 teaspoon red pepper flakes
2 teaspoons grated orange
1 teaspoon grated gingerroot
1 medium sweet
Vidalia onion, cubed into 1 1/2 inch chunks
4 fresh pineapple spears, cut into 6 pieces
Marinate cubed chicken
in soy sauce for 15 minutes. Cut onion into 1 1/2 inch chunks. Cut pineapple
spears into 6 pieces each. Set aside.
Lightly oil grill
rack and heat grill or preheat oven broiler.
In small bowl, combine
plum sauce, orange rind, gingerroot and red pepper flakes and mix well
and set aside.
chicken, onion and pineapple onto 15 inch metal skewers.
Discard leftover soy marinade. Place kabobs 4 to 6 inches over medium
high heat or charcoal grill. Brush plum mixture over kabobs. Cover grill
and cook 4 to 5 minutes. Turn and brush again. Cover and cook an additional
4 to 5 minutes.
If broiling, place
on broiler pan 4 to 6 inches from heat using above times.
2g (8% calories from fat)
1g Dietary Fiber
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