Thread chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
Mix barbecue sauce and juice concentrate; brush half evenly onto kabobs.
Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.
Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning. If using metal skewers, use just 1 metal skewer when assembling each kabob.
Prepare as directed, substituting 1 lb. skinless salmon fillets, cut into 1-inch chunks, for the chicken. Or, substitute 1 lb. uncooked peeled and deveined extra-large shrimp for the chicken, reducing the grilling time to 4 to 6 min. or until shrimp turn pink.
Substitute 1 drained can (20 oz.) pineapple chunks in juice for the fresh pineapple.
Fire up the grill for these delicious low-calorie, low-fat kabobs that are laced with chicken, fruit and vegetables. As a bonus, the peppers provide vitamin A and are rich in vitamin C.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.