1/3 cup lime juice
1 tablespoon vegetable oil
1 tablespoon honey
6 (4-ounce each) chicken breast halves, skinned, boned, cut into 1-1/2-inch pieces 12 pearl onions, peeled
1 large green pepper seeded, and cut into 2-inch pieces
1 papaya, peeled, seeded, and cut into 2-inch pieces
1-1/2 cups fresh pineapple chunks
Combine limejuice, vegetable oil, and honey in a shallow dish. Add chicken and toss gently. Cover and marinate in refrigerator for 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternatively thread chicken, onion, pepper, papaya, and pineapple on 6 (12-inch) skewers.
Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kebabs on rack, and cook for 15-20 minutes or till done, turning and basting frequently with reserved marinade.
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