In a large shallow bowl combine barbecue sauce, chopped pineapple, juice and brown sugar. Add chicken; stir to combine. Cover and refrigerate at least 20 minutes and up to 1 hour.
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove chicken from marinade; discard marinade. Alternately thread chicken, cubed pineapple, onion and bell pepper onto 8 (10-inch) skewers.* Grill 5 to 7 minutes per side or until chicken is cooked through (165°F). Place on a platter, garnish with parsley, and serve.
*If using wooden skewers, soak them at least 30 minutes before grilling to prevent burning.
Make it a meal: Serve with watermelon slices and steamed couscous.
Cook’s tip: To broil chicken, line a large baking sheet with foil. Lightly coat with nonstick cooking spray. Arrange kabobs in a single layer on baking sheet. Broil, turning once or twice, 12 to 15 minutes or until chicken is cooked through (165°F).
Make it Gluten Free: Dependent on using a Gluten Free barbecue sauce.
Culinary: Choosing a Pineapple
Choose a plump pineapple with a sweet aroma and fresh-looking green leaves. Avoid pineapples that smell sour.
Nutrition: Pineapple is low in fat and sodium. It has no cholesterol and is an excellent source of vitamin C.
Ingredients
Directions
In a large shallow bowl combine barbecue sauce, chopped pineapple, juice and brown sugar. Add chicken; stir to combine. Cover and refrigerate at least 20 minutes and up to 1 hour.
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove chicken from marinade; discard marinade. Alternately thread chicken, cubed pineapple, onion and bell pepper onto 8 (10-inch) skewers.* Grill 5 to 7 minutes per side or until chicken is cooked through (165°F). Place on a platter, garnish with parsley, and serve.