| 1 3/4 | pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces |
| 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 |
Serve with...
Honey-Nut Snap Peas
Total Time:
10 min
| 1. | Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. |
| 2. | 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. |
| 3. | Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center. |
|
| 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. |
Nutrition Information:
210 ( 90); 10g ( 2g, 0g); 60mg; 210mg; 8g ( 1g, 6g); 22g 20%; 30%; 0%; 6% 1/2 ; 0 ; 3 ; 1 1/2 1/2