Serves: 4Prep Time: 15 minutes Total Time: 25 minutes
A summer BBQ recipe with a tropical flair! Pineapple and mango combine perfectly with chicken for a meal that’s a little sweet and a little savoury. Just think of it as an island escape for your tastebuds.
1 lb boneless, skinless chicken breast, or extra firm tofu cut into 1½-inch pieces
½ cup of Welch’s Frozen Pineapples or Frozen Mangoes
2 medium-sized red bell peppers, cut into 1½-inch pieces
1 medium-sized white onion, cut into 1½-inch pieces
½ cup of BBQ sauce
3 tbsp of frozen orange juice concentrate, thawed
1. Soak 8 wood skewers in water for about 15 minutes. Remove from water and set aside.
2. Heat grill to medium-high heat.
Thread chicken or tofu alternately with pineapple or mango, onion and pepper onto skewers.
3. In a small bowl, combine BBQ sauce and orange juice concentrate. Brush half evenly onto kabobs.
4. Grill kabobs 8 to 10 minutes or until chicken or tofu is done, turning and brushing occasionally with remaining sauce.4