2 each green and red peppers, cut into 1-inch pieces
1 cup fresh pineapple chunks (1 inch)
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How do I make it ?
Mix Worcestershire sauce, mustard, orange zest and juice until blended; pour over chicken in shallow dish. Stir to evenly coat chicken with Worcestershire sauce mixture.
Refrigerate 2 hours to marinate, stirring after 1 hour.
Heat barbecue to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers alternately with vegetables and pineapple.
Grill 14 to 16 min. or until chicken is done, turning occasionally.
Kraft Kitchen Tips!
The chicken can be marinated up to 24 hours before threading onto skewers and grilling as directed.
Calories From Fat
% Daily Value
Total fat 1.5 g
Saturated fat 0 g
Cholesterol 40 mg
Sodium 180 mg
Total carbohydrate 14 g
Dietary fibre 2 g
Sugars 9 g
Protein 18 g
6 servings, 2 kabobs each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.