Caribbean Chicken And Vegetable Kebabs Recipes

CARIBBEAN CHICKEN KABOBS

Caribbean Chicken Kabobs image

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!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 210, Carbohydrate 8 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 6 g, TransFat 0 g

CHICKEN & VEGETABLE KABOBS

Chicken & Vegetable Kabobs image

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium zucchini, cut into 1-1/2-inch pieces
1 medium red onion, cut into thick wedges
2/3 cup sun-dried tomato salad dressing, divided

Steps:

In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

CARIBBEAN CHICKEN KABOBS

Caribbean Chicken Kabobs image

Make and share this Caribbean Chicken Kabobs recipe from Food.com.

Provided by pintouwec

Categories Chicken

Time 27m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves
1 (16 ounce) can pineapple chunks
1/2 cup soy sauce
1/4 cup honey
1 garlic clove, minced
1/2 teaspoon ground ginger
1 green peppers, cut into 1-inch pieces or 12 cherry tomatoes

Steps:

Cut chicken in 1" cubes.
Drain pineapple, reserving 1/3 cup juice. Set pineapple aside.
Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour.
Arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade.
Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired.

Nutrition Facts : Calories 291.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 2090.7, Carbohydrate 39.1, Fiber 1.8, Sugar 35.1, Protein 31.9

CARIBBEAN CHICKEN AND VEGETABLE KEBABS

Caribbean Chicken and Vegetable Kebabs image

Yield Serves 12

Number Of Ingredients 15

Ingredients

8 large garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons dried mustard
2 teaspoons ground cloves
2 teaspoons chili powder
1 teaspoon aniseed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 1/3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
4 red onions, cut into 1-inch pieces
6 yellow summer squash, cut into 1/2-inch-thick rounds
4 chayote
1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers

Steps:

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours.
Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.

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