Ingredients30 m servings 241 cals
- Drain pineapple; reserve 2 tablespoons juice.
- Stir together reserved juice and barbecue sauce in small bowl; set aside.
- Thread pineapple chunks, chicken, bell pepper and zucchini onto skewers. Brush with barbecue sauce.
- Grill or broil kabobs 10 to 15 minutes or until chicken are no longer pink, turning and brushing occasionally with barbecue sauce. Discard any remaining barbecue sauce. Serve with coleslaw and green beans, if desired.
Per Serving: 241 calories; 2.9 g fat; 28.2 g carbohydrates; 24.5 g protein; 65 mg cholesterol; 316 mg sodium. Full nutrition
ReviewsRead all reviews 10
This is a great recipe. It has an excellent summertime taste to it. I omitted the zucchini because I'm not a big fan of it and I used a spicy barbecue sauce which gave it a great sweet and spi...
These are quite good. Very easy. Definately use fresh pineapple, it makes a big difference.
Very ggod, made a nice simple dinner. Next time I would follow PrincessJ's advice and marinade the meat in Italian Dressing, as we found it a little bland in flavor. But all in all a very good...
Fantastic and very easy. Next time, I will use the largest shrimp I can find, as the recipe states. I just used "large" this time and peeling/deveining them became quite a chore. I used the f...
A little on the dry side, but very tasty. I may marinade the meat next time.
This recipes is a bit plain. I marinated the chicken for a few hours in italian dressing first to give it more flavor.