Apricot Chicken Kabobs Food

SKINNY APRICOT CHICKEN KABOBS

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.

APRICOT GLAZED PORK KABOBS

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.