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!
pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
cup vegetable oil
tablespoons Caribbean jerk seasoning (dry)
small pineapple, rind removed and pineapple cut into 1-inch cubes
medium red bell pepper, cut into 1-inch pieces
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.