Apricot Chicken Kabobs Food

SKINNY APRICOT CHICKEN KABOBS

Skinny Apricot Chicken Kabobs image

86% less total fat • 64% less sodium than the original recipe. Use long skewers for a yummy entrée, or use shorter skewers to serve these as appetizers for a summer cookout.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 teaspoons Jamaican jerk seasoning
1 cup fresh sugar snap peas or snow pea pods, strings and tips removed
1 cup fresh or canned pineapple cubes
1 medium red sweet pepper, cut into 1-inch pieces
Nonstick cooking spray
1/4 cup apricot fruit spread

Steps:

Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise.
Alternately thread chicken, pea pods, pineapple cubes, and sweet pepper pieces onto 4 long or 8 short metal skewers, * leaving 1/4-inch spaces between pieces. Spray kabobs with nonstick cooking spray.
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.
For a charcoal grill, place kabobs on the rack directly over medium coals. Grill, uncovered, 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.
*If using wooden skewers, soak in enough water to cover for at least 1 hour before using.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Kabob, Sodium 170 mg, Sugar 6 g, TransFat 0 g

APRICOT GLAZED PORK KABOBS

Apricot Glazed Pork Kabobs image

Make and share this Apricot Glazed Pork Kabobs recipe from Food.com.

Provided by Rita1652

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb boneless pork loin, cut into one-inch cubes
1 (10 ounce) jar apricot preserves
1/2 teaspoon ground ginger
4 tablespoons orange liqueur or 4 tablespoons orange juice
2 tablespoons butter

Steps:

Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.
Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.
Heat remaining apricot sauce to boiling and serve alongside kabobs.

Nutrition Facts : Calories 518.2, Fat 20.2, SaturatedFat 8.6, Cholesterol 86.7, Sodium 137.7, Carbohydrate 64.6, Fiber 0.3, Sugar 36.8, Protein 23.2

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