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<blockquote data-quote="moreluck" data-source="post: 844222" data-attributes="member: 1246">Grilled Pineapple-Chicken Kabob Packets&nbsp;About This Recipe&nbsp;&quot;From Betty Crocker, this island-y recipe sounds wonderful and gets good reviews. &quot;This new twist takes the work out of kabobs. Instead of skewering the vegetables and meat and brushing with the glaze, they are combined in a simple packet and grilled.&quot;&quot; &nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">1/3 cup pineapple preserves</li>
<li data-xf-list-type="ul">2 tablespoons brown sugar, packed</li>
<li data-xf-list-type="ul">1 tablespoon soy sauce</li>
<li data-xf-list-type="ul">1/4 teaspoon crushed red pepper flakes</li>
<li data-xf-list-type="ul">4 boneless skinless chicken breasts, cut into 2-inch cubes ( 1 lb)</li>
<li data-xf-list-type="ul">1 medium red bell peppers, cut into 1 1/2-inch cubes</li>
<li data-xf-list-type="ul">1 medium green bell peppers, cut into 1 1/2-inch cubes</li>
<li data-xf-list-type="ul">1 cup pineapple chunks</li>
<li data-xf-list-type="ul">1/4 teaspoon salt</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper. Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.</li>
<li data-xf-list-type="ol">Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 844222, member: 1246"] [B]Grilled Pineapple-Chicken Kabob Packets[/B] [B]About This Recipe[/B] "From Betty Crocker, this island-y recipe sounds wonderful and gets good reviews. "This new twist takes the work out of kabobs. Instead of skewering the vegetables and meat and brushing with the glaze, they are combined in a simple packet and grilled."" [B]Ingredients [/B] [LIST] [LIST] [*]1/3 cup pineapple preserves [*]2 tablespoons brown sugar, packed [*]1 tablespoon soy sauce [*]1/4 teaspoon crushed red pepper flakes [*]4 boneless skinless chicken breasts, cut into 2-inch cubes ( 1 lb) [*]1 medium red bell peppers, cut into 1 1/2-inch cubes [*]1 medium green bell peppers, cut into 1 1/2-inch cubes [*]1 cup pineapple chunks [*]1/4 teaspoon salt [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper. Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. [*]Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. [/LIST] [/QUOTE]

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