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Chicken Kabobs in Peanut Sauce
cup lime juice
tablespoons reduced-fat peanut butter
teaspoons grated lime peel
teaspoon salt-free all-purpose spice and herb blend
teaspoon ground ginger
skinless boneless chicken breast halves (about 1/2 pound), cut into 1-inch pieces
kiwifruit, peeled and chopped
can (8 ounces) pineapple chunks in juice, drained and juice reserved
cups hot cooked brown or wild rice
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.
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.
*If using bamboo or wooden skewers, soak in water 30 minutes before using to prevent burning.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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