| 6 | boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes |
| 1/3 | cup jerk seasoning sauce |
| 1 | cup canned or fresh pineapple chunks |
| 2 | medium red bell peppers, each cut into 12 wedges |
| 1/2 | medium onion, cut into 12 wedges, separated into chunks |
Serve with...
Sunny Broccoli Pasta Salad
Total Time:
25 min
| 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. |
|
| Leave about a 1/4-inch space between the pieces on the skewers to allow for even cooking. |
|
| For an easy and delicious summer supper, serve grilled kabobs with hot buttered basmati rice. |
Nutrition Information:
210 ( 70); 8g ( 2 1/2g, 0g); 60mg; 140mg; 14g ( 1g, 11g); 20g 25%; 45%; 4%; 10% 1 ; 0 ; 3 1