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Grilled Jerk Chicken Kabobs

Grilled Jerk Chicken Kabobs
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 6
Make a meal on a stick with just five ingredients!
Updated September 9, 2010

Ingredients

  • 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

Steps

  • 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 Facts

Serving Size: 1 Kabob
Calories
210
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
140mg
6%
Potassium
350mg
10%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
5%
Sugars
11g
Protein
20g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
10%
10%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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