Mini Chicken Kabobs Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon honey
- 1/4 cup soy sauce
- dash each pepper garlic powder and ground ginger
- 1/2 pound boneless skinless chicken breasts cut into 1-inch cubes
- 1 small green pepper cut into 1/2 inch pieces
- 2 cans (8 ounces each) pineapple chunks drained
- Carbohydrate 10.2616695833333 g
- Cholesterol 10.962 mg
- Fat 0.4722825 g
- Fiber 0.564289179269845 g
- Protein 4.4208525 g
- Saturated Fat 0.00648823333333333 g
- Serving Size 1 1 serving (70g)
- Sodium 417.547908333333 mg
- Sugar 9.69738040406349 g
- Trans Fat 0.442383866666667 g
- Calories 60 calories
Directions In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic powder and ginger. Pour half of the marinade into a resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. For each kabob, thread a piece of chicken, green pepper and pineapple onto a wooden toothpick. Place kabobs on a microwave-safe plate. Add honey to the reserved marinate. Microwave kabobs on high for 3-4 minutes or until chicken is no longer pink, turning occasionally. Baste with reserved marinade during the last minute of cooking. Yield: 3 dozen. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Mini Chicken Kabobs in Quick Cooking May/June 2003, p40 Print Add to Recipe Box Email a Friend
