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Sweet and Sour Grilled Fruit Tenders
2 1/2 lbs. chicken tenders, fresh or thawed
48 large green seedless grapes
4 small mild onions, peeled & quartered
2 green bell peppers, cored & cut into 16 squares
4 plums, seeded & cut into quarters
3/4 cup ketchup
1/3 cup apricot preserves
2 tbsp. brown sugar
2 tbsp. apple cider vinegar
1 (8-oz.) can crushed pineapple in its own juice
Preheat grill to medium (if using gas grill, or until charcoal is covered with
gray ash and is medium-hot.)
Meanwhile, thread thawed chicken tenderloins onto 8 long metal skewers
alternately with grapes, onions, bell peppers and plums to make kabobs.
Combine ketchup, preserves, brown sugar and vinegar. Stir in 1/4 cup pineapple
juice; reserve remaining crushed pineapple. Set aside 1/3 of sauce mixture to
baste kabobs; stir reserved pineapple into remaining 2/3 of sauce to serve with
cooked kabobs.
Place kabobs on lightly greased grill. Brush lightly with basting sauce. Grill
for 5 minutes. Turn kabobs over, baste again and grill for an additional 5 to 10
minutes or until juices run clear. (Or insert instant-read thermometer in
thickest part of chicken. Temperature should read 170�F.) Discard leftover
basting sauce.
Serve kabobs with reserved pineapple sauce. Refrigerate leftovers immediately.
Makes 4 servings.
AUTHOR: DSredTX |