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Caribbean Chicken & Pineapple Kebabs with Banana Salad

  • 6servings
  • 210minutes
  • 369calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, B9, C, P
MineralsNatrium, Manganese, Silicon, Potassium, Iron, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Marinade & Chicken

  2. 1/2 cup pineapple juice

  3. 1/3 cup dark rum

  4. 1/4 cup reduced-sodium soy sauce

  5. 1/4 cup chopped scallions

  6. 1 jalapeño pepper, seeded and chopped

  7. 2 tablespoons molasses

  8. 2 tablespoons lime juice

  9. 1 tablespoon Worcestershire sauce

  10. 2 teaspoons minced garlic

  11. 2 teaspoons minced fresh ginger

  12. 2 teaspoons curry powder

  13. 1/2 teaspoon ground coriander

  14. 1/2 teaspoon cayenne pepper

  15. 1/4 teaspoon ground cinnamon

  16. 1/4 teaspoon ground allspice

  17. 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces

  18. Creamy Banana Salad

  19. 1 cup reduced-fat or nonfat plain Greek yogurt

  20. 1/4 cup reduced-fat or nonfat plain Greek yogurt

  21. 1/4 cup chopped fresh cilantro

  22. 2 teaspoons finely chopped fresh mint

  23. 1 teaspoon freshly grated lime zest

  24. 1/2 teaspoon dark brown sugar, or to taste

  25. Pinch of ground nutmeg

  26. Pinch of ground cinnamon

  27. 3 almost-ripe medium bananas, cut into 1/2-inch cubes

  28. Pinch of salt, or to taste

  29. Basting Sauce & Kebabs

  30. 2 tablespoons dark brown sugar

  31. 1 tablespoon Dijon mustard

  32. 1 cup fresh pineapple pieces (1 inch)

  33. 1 sweet or red onion, cut into 1-inch pieces

Instructions Jump to Ingredients ↑

  1. To marinate chicken: Puree pineapple juice, rum, soy sauce, scallions, jalapeño (if using), molasses, lime juice, Worcestershire sauce, garlic, ginger, curry powder, coriander, cayenne, cinnamon and allspice in a blender until smooth. Place chicken in a 1-gallon sealable plastic bag, add the marinade and turn to coat. Refrigerate, turning occasionally, for at least 2 hours and up to 4 hours.

  2. To prepare banana salad: About 20 minutes before you’re ready to prepare the kebabs, combine yogurt, onion, cilantro (if using), mint, lime zest, brown sugar, nutmeg and cinnamon in a medium bowl. Gently stir in bananas and salt. Adjust seasoning with more brown sugar and/or salt, if desired.

  3. To prepare basting sauce & kebabs: Preheat a gas grill to medium or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)

  4. Remove the chicken from the marinade and pat dry. Pour the marinade into a small saucepan and stir in brown sugar and mustard; bring to a boil. Cook until the sauce is reduced by about half, 6 to 10 minutes.

  5. Meanwhile, thread the chicken onto 6 skewers, alternating with pineapple and onion pieces.

  6. Grill the kebabs, basting with the basting sauce and turning frequently, until the chicken is firm to the touch, 10 to 16 minutes total. (If flare-ups occur as you baste, use a squirt bottle to put them out or move the kebabs away until the flame dies down.) Serve the kebabs with the banana salad.

  7. Broiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, until the chicken is firm to the touch, 7 to 9 minutes per side.

  8. To Make Ahead: Equipment: 6 (12- to 14-inch) skewers

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