1/2 cup Bull's-Eye Blazin' Chipotle Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed
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How do I make it ?
Heat barbecue to medium-high heat.
Thread chicken, fruit and vegetables alternately onto 8 skewers to make 4 kabobs, using 2 skewers placed side-by-side for each kabob.
Mix remaining ingredients until blended. Reserve half the barbecue sauce mixture; brush remaining barbecue sauce mixture onto kabobs.
Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with reserved barbecue sauce mixture.
Kraft Kitchen Tips!
Prepare recipe as directed, substituting skinless salmon fillets, cut into 1-inch chunks, for the chicken. Or, substitute uncooked peeled and deveined extra-large shrimp for the chicken, reducing the grilling time to 4 to 6 min. or until shrimp are done.
How to Cut the Mangos
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
Prepare using 1 drained can (14 fl oz/398 mL) pineapple chunks in juice.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 0.5 g
Cholesterol 65 mg
Sodium 350 mg
Carbohydrate 40 g
Fibre 4 g
Sugars 32 g
Protein 30 g
4 servings, 1 kabob (265 g) 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.