LOCATION: Recipes >> Outdoor Cooking >> Chicken Kabobs 01
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Chicken Kabobs 01
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Chicken Fruit Kebobs
2 1/2 lbs chicken tenderloins
48 large green seedless grapes
4 small onions, peeled and quartered
2 bell peppers, cored and cut into 16 squares
4 plums, seeded, quartered
3/4 cup ketchup
1/3 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
8 oz can crushed pineapple in juice, juice reserved
Prepare grill.
Thread chicken tenders onto metal skewer alternating with grapes,
onions, bell peppers and plums. Combine ketchup, preserves, brown
sugar and vinegar. Add 1/4 cup reserved pineapple juice. Set
aside 1/3 of sauce for basting. Stir crushed pineapple into
remaining sauce and set aside.
Place kebobs on lightly greased grill. Brush with basting sauce.
Grill 5 minutes. Turn, baste and grill 5 to 10 minutes longer.
Discard any unused basting sauce.
Serve with pineapple sauce.
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