Makes: 4 servings
Prep Time: 4 hours
Cook Time: 15 minutes
Sweet and Sour Grilled Fruited Tenders
16 Tyson® IFF bonelss, skinless chicken tenderloins, thawed
48 large green seedless grapes
4 small mild onions, peeled and cut into quarters
2 green bell peppers, cored and cut into 16 squares
4 plums, seeded and cut into quarters
3/4 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 can pineapple, 8 oz.; crushed
- Preheat grill to medium.
- Thread thawed chicken tenderloins onto metal skewers alternately with grapes, onions, bell peppers and plums.
- Wash hands.
- Combine ketchup, preserves, brown sugar and vinegar. Stir in 1/4 cup pineapple juice; reserve remaining crushed pineapple. Set aside one-third of sauce mixture for basting; stir reserved pineapple into remaining sauce.
- Place kabobs on lightly greased grill. Brush lightly with basting sauce. Grill, turning once and basting occasionally, 10 to 15 minutes or until done (internal temp 170°F).
- Discard leftover basting sauce.
Recipe courtesy of Tyson Foods.