Sweet And Sour Chicken Kabobs
1 pound boneless, skinless chicken breast
1/2 cup dill pickle juice
1 can (8 ounce) pineapple chunks
8 cherry tomatoes, halved
3 to 4 baby dill pickles, cut into 1/2-inch pieces
1/2 cup pineapple juice (from can of pineapple chunks)
Cut chicken into large cubes (about 24); place in saucepan and cover halfway with pickle juice and cook over low heat until done (no pink remains). Drain and cool. On 8 small skewers, alternate chicken chunks, pineapple chunks, tomato halves and dill pickle pieces. Simmer pineapple juice until syrupy and brush over kabobs.
Variation: Kabobs without pineapple “wash” can be served plain and dunked into a dip made from 1/2 cup mayonnaise, yogurt or sour cream mixed with 1 tablespoon dill pickle juice, 1 teaspoon pineapple juice and 1/2 teaspoon curry powder.
Make a “Spiny Pineapple” by sticking these kebobs into a whole pineapple. Cut a slice off the bottom so it sits level, and use cherry tomato halves, pickle chunks and a whole baby dill to make a funny face. Your kids will love it!
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Total Fat 7g
Total Carb. 10g