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