Title: Chicken-Pineapple Kabobs
Categories: Poultry
Yield: 4 Servings

1/2 c Canned pineapple chunks (no
-sugr added); drained
-(reserve 2 tbl. juice)
2 tb Prepared yellow mustard
1 tb Plus
1 ts Firmly packed dark brown
-sugar
2 ts Vegetable oil
1/4 ts Ground cloves
10 oz Skinless boneless chicken
-breasts; cut into 16 equal
-pieces
4 oz Cooked turkey ham; cut into
-12 equal pieces
1/2 c Vidalia onion chunks or
-frozen baby onions; thawed
-and drained

submitted by: johanssen@matnet.com
Soak eight 6" wooden skewers in water for 30 minutes.

In large bowl, combine pineapple juice, mustard, brown sugar, oil and
cloves. Add hcicken, turkey-ham, onion and drained pineapple; toss well to
coat thoroughly. Refrigerate, covered, 30 minutes.

Preheat broiler. Line large baking sheet with foil; spray with nonstick
cooking spray.

Alternately thread an equal amount of the chicken, turkey-ham, onion and
pineapple onto each skewer; reserve any mustard mixture remaining in bowl.
Arrange skewers on prepared baking sheet; broil 6-8" from heat 8-10
minutes; turn. Baste with reserved mustard mixture; broil 5-7 minutes
longer, until chicken is cooked throuh.

EACH SERVING (2 kabobs) PROVIDES: 1/2 Fat; 1/4 fruit; 1/4 vegetable; 3
proteins; 15 optional calories

PER SERVING: 186 calories; 23g protein; 5g fat; 12g carbohydrate; 32mg
calcium; 431mg sodium; 59mg cholesterol; 1g dietary fiber

DAVE

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