Glazed Chicken Kabobs

Glazed Chicken Kabobs

  • one pound chicken breast meat, skinless and boneless and cut into cubes
  • one can (20 oz) pineapple chunks, drained
  • one large green pepper, cut into one inch pieces
  • one teaspoon cornstarch
  • one cup of plum or apricot jam
  • 3 Tablespoons soy sauce
  • one tablespoon chicken broth
  • one-fourth teaspoon garlic powder
  • one-fourth teaspoon ground ginger

Combine the spices with the jam, soy sauce and chicken broth in a saucepan and heat on low until jam is melted. In a large ziplock plastic bag, combine the chicken, pineapple and green pepper. Add the jam mixture and seal the bag. Refrigerate for two hours.

In a saucepan, combine the cornstarch with the marinade you have drained off the chicken. Stir until smooth and bring to a rolling boil. Stir until thickened, about one minute. Remove and set aside.

On soaked wooden skewers, alternately place chicken, pineapple and green pepper repeating until skewer is filled. Place on a broiler pan and baste with sauce. Place on top rack in oven with broil setting on oven. Broil for 4-6 minutes and turn to broil other side. Baste with sauce on this side also. Turn and baste until meat is cooked.

Serve over rice.

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