• 6servings
  • 85minutes
  • 210calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes

  2. 1/3 cup jerk seasoning sauce

  3. 1 cup canned or fresh pineapple chunks

  4. 2 medium red bell peppers, each cut into 12 wedges

  5. 1/2 medium onion, cut into 12 wedges, separated into chunks

Instructions Jump to Ingredients ↑

  1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.

  2. Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.

  3. Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.


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