Barbecued Pear & Chicken Kabobs

Makes 4 Servings


  • 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

    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.

    NUTRITION (Per Serving)
    Calories: 241
    Protein: 25g
    Carbohydrate: 29g
    Fiber: 1g
    Fat: 3g
    Cholesterol: 63mg
    Sodium: 407mg