Monday, June 22, 2009

Pineapple-Chicken Kabobs

1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1 each red and green pepper, cut into 1-1/2 inch pieces
1 fresh pineapple, peeled, cored and cut into 1-1/2-inch chunks
1/2 cup KRAFT Light Balsamic Vinaigrette Dressing, divided
Make It!
THREAD chicken, peppers and pineapple alternately onto 4 skewers.
BRUSH with 1/4 cup dressing. Refrigerate 1 hour.
HEAT grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning and brushing occasionally with remaining dressing.

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