Make a meal on a stick with just five ingredients!
boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes
cup jerk seasoning sauce
cup canned or fresh pineapple chunks
medium red bell peppers, each cut into 12 wedges
medium onion, cut into 12 wedges, separated into chunks
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.
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.
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 PER SERVING
Serving Size: 1 Kabob
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.