BARBECUED PEAR AND CHICKEN KABOBS
MAKES 4 SERVINGS
INGREDIENTS
1 can (15 ounces) Bartlett pear halves
1/2 cup bottled barbecue sauce
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, minced
8 kabob skewers
1 red, green or yellow sweet bell pepper, cut into 1 1/2-inch squares
1 pound boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch chunks
METHOD
Preheat grill or broiler. Drain pears, reserving juice. Cut pears into 1 1/2-inch chunks; set aside. In a bowl stir together barbecue sauce, honey, mustard, garlic and 3 tablespoons of the reserved pear juice. On 4 skewers, alternate the pear and bell pepper pieces.
On remaining skewers place chicken pieces. Brush all skewered ingredients liberally with the sauce mixture. Grill chicken skewers over medium coals for 10 minutes, (or broil 5 minutes) brushing occasionally with sauce.
Add pear-pepper skewers; grill for 5 to 7 minutes (or broil 2 to 4 minutes) more, or until chicken is no longer pink and pears and peppers are heated through. Serve one chicken kabob and one pear kabob per serving.
NUTRITIONAL INFORMATION (PER SERVING)Calories 241
Protein 25g
Carbohydrate 29g
Fiber 1g
Fat 3g
Cholesterol 63mg
Sodium 407mg
