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Grilled Jerk Chicken Kabobs

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

Tips from the Betty Crocker Kitchens

  • tip 1
    Leave about a 1/4-inch space between the pieces on the skewers to allow for even cooking.
  • tip 2
    For an easy and delicious summer supper, serve grilled kabobs with hot buttered basmati rice.

Nutrition

210 Calories, 8g Total Fat, 20g Protein, 14g Total Carbohydrate, 11g Sugars

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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