Chicken and Fruit Kebabs
1/2 golden pineapple, peeled and cored
3/4 cup chicken and rib barbecue sauce
1 teaspoon fresh ginger, minced
1 teaspoon hot pepper sauce
1/2 teaspoon ground cardamom
2 pounds boneless skinless chicken thigh meat cut in half, or chicken breast meat cut in quarters
2 limes cut into 6 wedges each
1 large red pepper cubed
12 large soaked bamboo or other skewers
Drain the pineapple juice from the cored pineapple and measure out 1 tablespoon to stir into the sauce along with the ginger, hot pepper sauce and cardamom. Divide the mixture into three equal portions.
Toss the chicken pieces with one portion of the sauce mixture. Marinate the chicken for 15 minutes. Cut the pineapple into chunks and transfer to another bowl. Add the lime wedges and red pepper. Toss gently with another portion of the sauce mixture.
Preheat the grill to medium high and grease well. Thread the chicken alternately with the pineapple, lime wedges and red pepper onto the skewers. Grill, turning as needed, for about 15 minutes or until chicken is cooked through. Baste kebabs with remaining sauce just before removing from the grill.
Use 1 peeled firm mango and 1 tablespoon thawed frozen mango or orange juice concentrate instead of the pineapple and pineapple juice.