Tangy Citrus Chicken and Pineapple Kabobs

4 servings

Ingredients

Sauce

• 1/3 cup brown sugar barbecue sauce
• 1/4 cup finely chopped fresh pineapple
• 1/2 cup SUNNYD Tangy Original
• 1 tablespoon brown sugar
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 8 (10-inch) wooden skewers, soaked 30 minutes
• 2 cups cubed fresh pineapple
• 1/2 red onion, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces

Directions

In a large shallow bowl combine barbecue sauce, chopped pineapple, SUNNYD and brown sugar

Add chicken; stir to combine. Cover and refrigerate 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 skewers

Grill 5 minutes per side or until chicken is cooked through (165°F)

Place on a platter, and serve