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Grilled Jerk Chicken Kabobs

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By Betty Crocker Kitchens
Updated Sep 9, 2010
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Make a meal on a stick with just five ingredients!

Grilled Jerk Chicken Kabobs

  • Prep Time 25 min
  • Total 1 hr 25 min
  • Servings 6
  • Ingredients 5
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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