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Friday, July 4, 2008

*Grilled Chicken & Fruit Kabobs* (Diabetic Recipe)

Yesterday I went to my fiances family's house up in the mountains, close to Mount Hood. I couldn't believe how much cooler it was up there. I would love to live up there, it's so beautiful there.
Today I have decided to post a kabob Diabetic recipe, for the grill. You get your fruit, vegetables and protein all on a stick,and a lovely sauce to baste them with. Add a nice green salad and a half of a grilled corn on the cob and you have a complete meal.

*Grilled Chicken & Fruit Kabobs* (Diabetic Recipe)

Servings: 4

1 Lb. Chicken Breast Half's, Halved, Skinless, Boneless & Cut Into 1 inch pieces
2 Tsp. Jamaican Jerk Seasoning
1 Cup Snap Peas, Tips & Strings Removed
1 Cup Fresh Pineapple Chunks
1 Red Bell Pepper, Seeded & Cut Into 1 Inch Pieces
¼ Cup Strawberry Preserves, Or Jam

Coat chicken with half of the Jamaican jerk seasoning. Slice any large snap peas in half crosswise. For wooden skewers, soak them in water for about 3o minutes before you grill. Alternately place chicken, snap peas, red pepper, and pineapple,with 1/4 inch space between pieces. Using a small sauce pan, whisk in the remainder Jamaican Jerk seasoning into the strawberry preserves. Cook and stir on medium-high heat until melted and set aside. Place the prepared skewers on a grill over medium coals. Do not cover. Grill until the chicken is not pink and the vegetables are tender, about 10 minutes. Turn once and brush with sauce occasionally at the last 3 minutes of grilling time.

Per Serving: 226 Cal (11% from Fat, 44% from Protein, 45% from Carb); 26 g Protein; 3 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 26 g Carb; 3 g Fiber; 18 g Sugar; 25 mg Calcium; 1 mg Iron; 58 mg Sodium; 66 mg Cholesterol.

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