Sweet & Sour Chicken Kabobs
Low fat cooking is a snap - use purchased plum sauce for these tasty morsels.

Servings: 4
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 rind
• 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.

Alternately skewer 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.

Per Serving: 166 Calories
2g (8% calories from fat)
22g Protein
15g Carbohydrate
1g Dietary Fiber
53mg Cholesterol
921mg Sodium

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