Drain pineapple, reserving 1 Tbsp. juice. Mix reserved juice with barbecue sauce, ginger, hot pepper sauce and cardamom until blended.
Toss chicken with 1/4 cup barbecue sauce mixture; let stand 15 min. Meanwhile, combine pineapple, lime wedges and red peppers in separate bowl. Add half the remaining barbecue sauce mixture; mix lightly.
Remove chicken, fruit and peppers from barbecue sauce mixtures; discard barbecue sauce mixtures. Thread chicken, fruit and peppers alternately onto 18 skewers.
Grill 12 to 15 min. or until chicken is done (165ºF), turning occasionally and brushing with remaining barbecue sauce mixture for the last minute. Transfer kabobs to platter; sprinkle with cilantro.
Kraft Kitchen Tips!
If using wooden skewers, soak them for 30 min. in water to help prevent them from burning on the barbecue.
Look for already peeled, cored fresh pineapple packed in containers in the produce section of your supermarket. Use the juice from the bottom of the container to mix with the barbecue sauce as directed.
Prepare using 6 large skewers instead of the 18 small skewers.
Substitute fresh lime juice for the drained pineapple juice.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 1.5 g
Cholesterol 80 mg
Sodium 340 mg
Total carbohydrate 25 g
Dietary fibre 2 g
Sugars 19 g
Protein 22 g
6 servings, 3 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.