Directions:
- In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat; refrigerate for at least 2 hours.
- On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade. Yield: 16 kabobs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.9 Kcal (1117 kJ) | ||
| Calories from fat | 91.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 16% | |
|---|---|---|---|
| Cholesterol | 66.97mg | 22% | |
| Sodium | 622.58mg | 26% | |
| Potassium | 538.36mg | 11% | |
| Total Carbs | 20.92g | 7% | |
| Sugars | 16.37g | 65% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 24.07g | 48% | |
| Vitamin C | 35.4mg | 59% | |
| Iron | 0.3mg | 2% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 96.48 Kcal (404 kJ) | ||
| Calories from fat | 33.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 16% | |
|---|---|---|---|
| Cholesterol | 24.21mg | 22% | |
| Sodium | 225.06mg | 26% | |
| Potassium | 194.62mg | 11% | |
| Total Carbs | 7.56g | 7% | |
| Sugars | 5.92g | 65% | |
| Dietary Fiber | 0.53g | 6% | |
| Protein | 8.7g | 48% | |
| Vitamin C | 12.8mg | 59% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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