Kabob Packs...

Kabob Packs!

So I've really been craving some good kabobs (we had them at our wedding reception, and although I didn't get to eat one- yah not even one- I heard they were to die for) so I was determined to make some that were just as good, until I didn't have an skewers and, what do you know, I really didn't want to go to the store. So I made grilled kabob packs- thank you Betty Crocker for this recipe.

Ingredients:

- 1/3 cup pineapple preserves (I used apricot and it tasted amazing!)

- 2 tablespoons brown sugar

- 1 tablespoon soy sauce

- 1/4 teaspoon crushed red pepper

- 4-5 boneless chicken breasts- sliced into 2 inch cubes

- 1 red pepper- cut into 1-2 inch cubes

- 1 green pepper- cut into 1-2 inch cubes

- 1 cup pineapple chunks ( I used about 1.5 cups)

- 1/4 teaspoon salt

*I added mango for more flavor.

Directions:

1. Heat gas or charcoal grill. In a large bowl combine preserves, brown sugar, soy sauce and crushed red pepper.

2. Cut 4 sheets of heavy duty foil. Divide chicken, bell peppers, pineapple and preserve mixture among foil sheets. sprinkle with salt.

3. Bring up two side of foil so the edges meet. Seal edges. Allow space for heat circulation and expansion. Fold other sides to seal.

4. Place packets over grill on medium heat. Cover grill; cook for 6 minutes. Using tongs, flip over the packets, making sure you do not puncture the foil. Cook for another 10-12 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.

5. ENJOY!