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How to Make Flan
Peruvian Arroz con Pollo
lb. cooked ham, cut into 1-inch cubes
(8 oz.) can pineapple chunks in unsweetened juice, drained
cup strawberry jelly
tablespoon prepared mustard
Alternately thread ham, pineapple and tomatoes onto four 10-inch metal skewers.
In small microwave-safe bowl, combine jelly and mustard. Microwave on HIGH for 1 to 2 minutes or until jelly melts. Stir to combine. Brush 3 to 4 tablespoons jelly mixture over kabobs.
When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until thoroughly heated, turning once. Serve with remaining jelly mixture.
No nutrition information available for this recipe
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