8 boneless, skinless chicken breasts, cut into chunks
8 fresh mushrooms
to taste black pepper
8 whole white onions, parboiled
2 oranges, quartered
8 canned pineapple chunks, nonsweetened
8 cherry tomatoes
1 can (6 oz) frozen, concentrated apple juice, thawed
1 cup dry white wine
2 Tablespoons soy sauce, low sodium
dash ginger, ground
2 Tablespoons vinegar
1/4 cup vegetable oil
1. Sprinkle chicken breasts with pepper.
2. Thread 8 skewers as follows: chicken, mushroom, chicken, onion, chicken, orange quarter, chicken, pineapple chunk, cherry tomato. Place kabobs in shallow pan.
3. Combine remaining ingredients and spoon over kabobs. Marinate in refrigerator for at least 1 hour, then drain.
4. Broil kabobs 6 inches from heat for 15 minutes for each side. Brush with marinade every 5 minutes. After done, discard leftover marinade and serve kabobs.
Yield: 8 servings
Serving size: 1/2 kabob
Each serving provides:
Total fat: 11 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 226 mg
Total fiber: 3 g
Protein: 28 g
Carbohydrates: 34 g
Potassium: 756 mg
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