Chicken Kabobs with Fruit and Maple Cream Sauce

Chicken Kabobs with Fruit and Maple Cream Sauce
  • 4 servings
  • 0:30 Preparation
  • 0:20 Cooking
  • 0:50 Total Time


Add all
  • 1 1/2 lb
    (680 g)

    cubes of Exceldor boneless chicken breast or thighs

  • 1


  • 1


  • 12


  • 12


  • 1 tsp.
    (5 mL)

    lemon juice

  • 1/2 cup
    (125 mL)

    Maple syrup

  • 1/3 cup
    (80 mL)

    whipping cream or 15% country-style cream

  • 1/4 cup
    (60 mL)



Wash and pare fruit. Cut into cubes or quarters. Cover with lemon juice and maple syrup. Let marinate at least 30 minutes. Remove from marinade and set aside.

Add chicken cubes to marinade for 1 hour. Remove from marinade and assemble kabobs, alternating chicken and fruit, or thread chicken cubes and fruit apart on separate skewers.

Place kabobs on barbecue on medium heat or under oven broiler about 5 to 7 minutes on each side until drippings are clear. Monitor cooking so that chicken and/or fruit kabobs do not burn.

When chicken is cooked and fruit is caramelized, remove from heat and keep warm.

In a saucepan, blend marinade, walnuts, and cream.

Bring to a boil and reduce for about 5 minutes or until thickened.

Ladle kabobs with sauce and serve with fresh salad.

Source: Exceldor