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© Meredith Corporation. All rights reserved. Used with permission.
Cut each chicken breast into four lengthwise strips. On eight 6-inch skewers, alternately thread chicken, pineapple and bell pepper. (If using wooden skewers, soak them in water for 30 minutes before using.)
In a small bowl, whisk together vinegar, water, salad oil, soy sauce, sesame oil and dry mustard until well combined. Transfer 2 tablespoons of the dressing to another small bowl. Cover and chill the remaining dressing until needed. Stir together the 2 tablespoons reserved dressing and plum sauce (or chili sauce). Brush over kebabs.
Grill kebabs on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until the chicken is tender and no longer pink, turning once halfway through grilling.
In a medium bowl, combine cabbage, bok choy (or lettuce), mushrooms and radish. Divide the mixture among dinner plates. Top with kebabs. Stir the dressing; drizzle over the salads.