| TUTTI FRUITY CHICKEN KABOBS |
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Serves 6 (12 kabobs)1/2 cup CRISCO Oil 1/2 cup honey 1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger 1 tablespoon soy sauce 4 boneless, skinless chicken breast halves 24 (12-inch) bamboo or metal skewers 1 fresh pineapple, cut into 1-inch cubes 3 oranges, peeled, quartered and cut into 1-inch pieces 3 peaches, peeled, quartered and cut into 1-inch pieces 3 cups steamed white rice Combine oil, honey, ginger and soy sauce in large bowl. Rinse chicken; pat dry. Cut into 1-inch pieces. Place in marinade, stirring to coat. Refrigerate 3 hours. Soak bamboo skewers in water. Heat grill or broiler. Thread chicken and fruit onto skewers, using 2 skewers for each kabob. Grill or broil about 5 minutes. Baste with marinade. Turn. Grill or broil 5 minutes or until chicken is no longer pink in center. Serve with steamed rice. |
