Focus on food: June 12, 2007

Westport Cooks Weekly Recipe

Chicken and Fruit Kabobs
Ingredients:
• 1 pound Chicken Breast Tenderloins
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1 teaspoon prepared mustard
• 1 tablespoon honey
• 8 pineapple chunks
• 16 canned bing cherries, drained (optional)
• 1 large banana, peeled and cut into 8 chunks
• 4 unpeeled red plums, pitted and quartered (16 pieces)

Directions:
• Rinse chicken with cold water and pat dry with paper towels. Place in resealable plastic bag. Heat the grill.

• In blender, combine pineapple and juice, mustard and honey; puree. Reserve half to serve as sauce. Pour remaining mixture over chicken; close bag and toss to coat well.

• On metal skewers, place tenderloins, pineapple chunks, cherries, banana chunks and plum quarters; repeat until 8 skewers are filled. Brush with pineapple mixture from bag; discard leftover basting sauce.

• Place kabobs on hot grill, about 5 inches from heat. Cook for 8 to 10 minutes or until done, turning to grill on all sides. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F. Remove from grill.

• Serve with reserved pineapple sauce, wild rice and vegetable medley. Refrigerate leftovers. For even cooking, insert skewer in one end of chicken tenderloin, then into a piece of fruit and again through another section of the chicken tenderloin, then more fruit, weaving tenderloins around fruit on skewer.

• For quick and easy preparation, use a bottled sweet and sour sauce to baste and also to serve as a sauce.