2 pounds boneless skinless chicken breasts, cut into 11⁄2-inch cubes
1 (20-ounce) can pineapple chunks, drained and juice reserved, divided, Dole®
1 large green apple, cut into 11⁄2-inch wedges
4 (12-inch) wooden skewers, soaked in cold water for 30 minutes
2 tablespoons vegetable oil
1⁄2 cup prepared ranch dressing, Kraft®
2 cups instant white rice
1⁄4 cup chopped green onion
Preheat grill to medium-high heat (350˚ to 400˚). Spray grill rack with nonstick nonflammable cooking spray.
Thread chicken, one-half of pineapple, and apples onto prepared skewers. Brush kabobs evenly with oil.
3. Grill kabobs, covered with grill lid, for 16 to 20 minutes, or until chicken is cooked through, turning frequently and brushing with ranch dressing.
In a medium saucepan, combine reserved pineapple juice and enough water to make 2 cups. Bring to a boil over medium-high heat, add rice, and continue cooking according to package directions. Combine cooked rice with remaining one-half of pineapple and green onion. Serve kabobs over rice.
TIP: For consistent cooking, make sure all the pieces of meat and fruits are cut to similar sizes. And don’t skip soaking the skewers in water—it keeps them from catching fire while you grill.