CARIBBEAN CHUTNEY KABOBS

20 (4-inch) bamboo skewers

1/2 medium pineapple

1 medium red bell pepper; cut into 1-inch pieces

3/4 lb. boneless, skinless chicken breasts; cut into 1-inch pieces

1/2 cup bottled mango chutney

2 tablespoons orange juice or pineapple juice

1 teaspoon vanilla

1/4 teaspoon ground nutmeg

1. To prevent burning, soak skewers in water at least 20 minutes before assembling kabobs.

2. Peel and core pineapple. Cut pineapple into 1-inch chunks. Alternately thread bell pepper, pineapple and chicken onto skewers. Place in shallow baking dish.

3. Combine chutney, orange juice, vanilla and nutmeg in small bowl; mix well. Pour over kabobs; cover. Refrigerate up to 4 hours.

4. Preheat broiler. Spray broiler pan with non-stick cooking spray; place kabobs on prepared broiler pan. Broil, 6 to 8 inches from heat, 4-5 minutes on each side or until chicken is no longer pink in center. Transfer to serving plates.

* CHEF'S NOTE: These tasty fruit kabobs can also be prepared on the grill.

Yields 10 servings

CALORIES: 108; FAT: 1g; PROTEIN: 8g; CARBS: 16g; CHOL: 21mg; FIBER: 2g; SODIUM: 22mg.

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