Chicken Kabobs in Peanut Sauce

 

1/4

cup lime juice

2

tablespoons reduced-fat peanut butter

2

teaspoons grated lime peel

1/2

teaspoon salt-free all-purpose spice and herb blend

1/4

teaspoon ground ginger

2

skinless boneless chicken breast halves (about 1/2 pound), cut into 1-inch pieces

1

kiwifruit, peeled and chopped

1

can (8 ounces) pineapple chunks in juice, drained and juice reserved

2

cups hot cooked brown or wild rice

• 1 Place lime juice, peanut butter, lime peel, spice and herb blend and ginger in blender. Puree until blended. Place chicken in lime-peanut marinade. Cover and refrigerate at least 15 minutes but not more than 2 hours.
• 2 Set oven control to broil. Spray broiler pan with nonstick cooking spray. Drain chicken; reserve marinade. Thread chicken pieces on four 6-inch skewers, leaving space between each.* Place on rack in broiler pan. Broil chicken with tops 3 to 4 inches from heat 4 to 5 minutes. Turn and brush remaining marinade over chicken. Broil 3 to 4 minutes longer or until juice from chicken runs clear. Place kiwifruit and pineapple on bed of rice; top with skewers of chicken. Drizzle 1 tablespoon of the pineapple juice over chicken and rice.