Skewered Chicken

Skewered Chicken


Makes 4

  • 1  20 oz. can Del Monte Pineapple Chunks (juice pack)
  • 1/4  c  firmly packed light brown sugar
  • 1 -2  tsp  curry powder
  • 1/4  c  Fleischmann's Light Corn Oil Spread
  • 3  large whole boneless chicken breasts, skinned and cut into 1-inch cubes
  • 2  medium green peppers, cut into 1-inch squares


Drain pineapple, reserving 2/3 cup juice. In small saucepan, combine reserved pineapple juice, brown sugar and curry powder. Bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes; remove from heat and stir in corn oil spread until melted.

Pour pineapple mixture over chicken pieces; toss well. Marinate 1 hour, stirring occasionally.

Drain chicken, reserving marinade. Skewer chicken pieces alternately with pineapple chunks and green pepper pieces. Place on broiling rack or grill and brush with marinade. Cook about 4 inches from broiler or hot coals for 12 - 15 minutes; turning and brushing with marinade until chicken is done.


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