Are YOU tired of the same recipes?

teaspoon freshly ground pepper 1 pound skinless, boneless chicken 
breast halves, cut into 1-inch cubes 1 red bell pepper, cut into 1-inch 
pieces 1 green bell pepper, cut into 1-inch pieces Fresh pineapple, cut 
into 1-inch chunks (or use canned)
1.
In a small saucepan cook the onion in boiling water for 4minutes. 
Drain; set aside.

2.
Meanwhile, in a small skillet, cook the curry powder and garlicin hot 
oil for 15 to 20 seconds. Remove from heat. Stir in lemon juice, water, 
salt, and pepper; set aside.

3.
Thread chicken cubes, bell peppers, pineapple and onion on 4long 
metal skewers (or eight 10-inch wooden skewers that havebeen soaked 
in water for 30 minutes prior to using).

4.
Stir the curry mixture and brush kabobs on all sides.

5.
Grill kabobs on an uncovered grill directly over medium coalsfor 12 to 
14 minutes or until chicken is tender and no longerpink, turning to 
brown evenly. Or, place kabobs on an unheatedrack of a broiler pan; 
broil 5 to 6-inches from the heat for 10 to12 minutes, turning to brown 
evenly.

6.
Serve immediately with Papaya Chutney.


Makes 4 servings.


Papaya Chutney:
1 cup chopped, peeled apple 1 cup chopped, peeled papaya 1/4 cup 
packed brown sugar 2 tablespoons golden raisins 2 tablespoons 
chopped green and/or red bell pepper 2 tablespoons rice vinegar 2 
tablespoons water 2 teaspoons fresh lemon juice 1 teaspoon grated 
lemon rind 1/4 teaspoon salt
In a medium saucepan, combine the apple, papaya, brown 
sugar,raisins, peppers, vinegar, water, lemon juice and rind, and 
salt.Bring to boiling; reduce heat. Simmer, uncovered and 
stirringoccasionally, about 15 minutes or until fruit is tender and 
chutneyis desired consistency.
Chutney and Lime Kebabs with Curried Rice
1 (9-ounce) jar Hot Mango Chutney 1/4 cup lime juice (about 2 limes) 
1 tablespoon olive oil 1 tablespoon plus 1 teaspoon curry powder, 
divided use 1 pound boneless, skinless chicken breast halves, cut into 
1 1/2-inch pieces 2 medium red or green bell peppers, cut into 1 1/2-
inch pieces 1 cup basmati rice, uncooked
1.
Combine chutney, lime juice, oil and 1 tablespoon curry powderin 
medium bowl. Add chicken; stir to coat. Cover; refrigerate for2 to 4 
hours.

2.
Prepare rice according to package directions, adding remainingcurry 
powder with water.

3.
Preheat grill or broiler.

4.
Alternately thread chicken and bell pepper pieces onto skewers;reserve