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Wednesday
Jun132012

PLUM-GLAZED CHICKEN KABOBS

Ingredients
1 cup plum jam
3 tablespoons reduced-sodium soy sauce
1 tablespoon sherry or chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pound skinless, boneless chicken breast halves - cubed
1 (20 ounce) can pineapple chunks, drained
1 large green pepper, cut into 1-inch pieces
1 teaspoon cornstarch
3 cups cooked rice
Directions
In a saucepan, combine the first five ingredients; heat on low until jam is melted. In a large resealable plastic bag, combine the chicken, pineapple and green pepper; add plum mixture. Seal bag and turn to coat; refrigerate for at least 2 hours.
Place cornstarch in a small saucepan; drain marinade into saucepan. Stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
On 12 metal or soaked wooden skewers, alternately thread chicken, pineapple and green pepper. Place skewers on a broiler pan 3-4 in. from the heat. Broil for 3 minutes, turning once. Baste with plum glaze. Broil 4-6 minutes longer or until chicken juices run clear, turning and basting frequently. serve over rice with any remaining glaze.
Recipe provided by:  www.Allrecipes.com; Recipe submitted by:  Nancy Morrison

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