Home
Events
Portal
Latest images
Register
Log in
We made these on the grill last week.....DELICIOUS!! We also grilled parmesan potato wedges in foil to go along with this. It was a declious dinner!
Enjoy!
hugs,
peg
Caribbean Chicken Kabobs
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!
1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 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.
Makes 8 servings
Recipe source:
http://www.bettycrocker.com/recipes/caribbean-chicken-kabobs/e01215f0-5df5-4887-92fc-fc9f8c7eceaf
Enjoy!
hugs,
peg
Caribbean Chicken Kabobs
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!
1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 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.
Makes 8 servings
Recipe source:
http://www.bettycrocker.com/recipes/caribbean-chicken-kabobs/e01215f0-5df5-4887-92fc-fc9f8c7eceaf