Caribbean Chicken Kabobs

Juicy fresh pineapple chunks and jerk seasoning will turn this chicken dinner into a taste of the tropics. Don't forget your shades and the sunscreen!


8 servings


1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces


Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.

Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

Estimated Time

Preparation Time: 15 minutes
Grill Time: 20 minutes

Additional Information

For a pretty presentation, place romaine leaves on a large serving platter and arrange kabobs on top.

Fresh pineapple is available all year round, but the peak season is from March to July. Look for pineapple that is slightly soft to the touch with good color and a fruity aroma. Store pineapple in the refrigerator.

Nutritional Information

Amount per serving: Calories 210 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 60 mg; Sodium 210 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g, Sugars 6 g), Protein 22 g; Exchanges: 1/2 Other Carbohydrate; 3 Very Lean Meat; 1 1/2 Fat; Carbohydrate Choices: 1/2

Recipe Courtesy Of

Betty Crocker

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