Caribbean Chicken & Pineapple Kabobs with Mango Chutney

INGREDIENTS

20 (4-inch) bamboo skewers 1/2 medium pineapple 1 medium red bell pepper, cut into 1-inch pieces 3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces 1/2 cup mango chutney 2 tablespoons orange juice or pineapple juice 1 teaspoon vanilla 1/4 teaspoon ground nutmeg

PREPARATION:

1. To prevent burning, soak skewers in water at least 20 minutes before assembling kabobs.
2. Peel and core pineapple. Cut pineapple into 1-inch chunks. Alternately thread bell pepper, pineapple and chicken onto skewers. Place in shallow baking dish.
3. Combine chutney, orange juice, vanilla and nutmeg in small bowl; mix well. Pour over kabobs; cover. Refrigerate up to 4 hours.
4. Preheat broiler. Spray broiler pan with nonstick cooking spray. Place kabobs on prepared broiler pan; discard any leftover marinade. Broil kabobs 6 to 8 inches from heat 4 to 5 minutes on each side or until chicken is no longer pink in center. Transfer to serving plates.

This recipe appears in: Island NUTRITIONAL INFORMATION: Serving Size: 2 kabobs Fiber 2 g Carbohydrate 16 g Cholesterol 21 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 10 % Calories 108 Protein 8 g Sodium 22 mg DIETARY EXCHANGE: Meat 1 Fruit 1