Spicy Jerk Chicken Kebabs With Bell Peppers And Pineapple Recipes

JERK CHICKEN AND PINEAPPLE SKEWERS

Jerk Chicken and Pineapple Skewers image

Provided by Kardea Brown

Time 1h40m

Yield 4 servings

Number Of Ingredients 22

Ingredients

3 tablespoons brown sugar
2 tablespoons lime juice (from about 2 limes)
2 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1 bay leaf, crushed
1 Scotch bonnet or habanero chile, stemmed and seeded
1 scallion, chopped
2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
Kosher salt and freshly ground black pepper
3 cups fresh pineapple cut into 1 1/4-inch chunks
1 to 2 large green peppers, diced into 1 1/4-inch pieces
Nonstick cooking spray, for the grill grates

Steps:

For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.

SPICY JERK CHICKEN KEBABS WITH BELL PEPPERS AND PINEAPPLE

Spicy Jerk Chicken Kebabs With Bell Peppers and Pineapple image

The spice level of this dish is mild. For hotter taste, you can leave the seeds in the jalapeno pepper.

Provided by Chef mariajane

Categories One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons dried thyme leaves
8 garlic cloves
3 large shallots, peeled and cut in half
fresh ginger, peeled and thinly sliced (3-inch piece)
1 jalapeno pepper, halved and seeded
2 lbs chicken breasts, boneless, skinless, cut into 2-inch pieces
2 cups cubed pineapple, 1-inch pieces (about 1 medium)
1 1/2 cups red bell peppers, 1-inch pieces (about 1 large)
1 1/2 cups green bell peppers, 1-inch pieces (about 1 large)
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Steps:

Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl lightly toasted and fragrant.
Place spices, brown sugar, and next 9 ingredients (through jalapeno) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
Prepare grill.
Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternating onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

JERK CHICKEN AND PINEAPPLE KEBABS

Jerk Chicken and Pineapple Kebabs image

Provided by Food Network Kitchen

Categories main-dish

Time 2h37m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions (white and green parts), roughly chopped
4 cloves garlic, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
2 tablespoons Pickapeppa sauce
1 tablespoon freshly grated peeled ginger
1 tablespoon ground allspice
1/4 teaspoon pumpkin pie spice
3 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into large cubes
1 bunch scallions (white and green parts), cut into 2-inch pieces
1/2 fresh pineapple, peeled, cored, and cubed
Kosher salt

Steps:

Special Equipment: 6 long skewers
Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours.
Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.

JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY

Jerk Chicken And Pineapple Skewers Recipe by Tasty image

Here's what you need: scallions, habanero peppers, garlic, fresh ginger, dark brown sugar, soy sauce, ground allspice, cinnamon, dried thyme, boneless, skinless chicken breast, pineapple juice, ketchup, kosher salt, large red onion, red bell peppers, pineapple, lime wedge, fresh cilantro, bamboo skewers

Provided by Alix Traeger

Categories Dinner

Time 2h5m

Yield 4 servings

Number Of Ingredients 19

Ingredients

7 scallions, cut into 2 in (5 cm) pieces
3 habanero peppers, seeded
8 cloves garlic
1 fresh ginger, peeled and thinly sliced
⅓ cup dark brown sugar, tightly packed
2 tablespoons soy sauce
1 tablespoon ground allspice
1 teaspoon cinnamon
1 tablespoon dried thyme
1 ½ lb boneless, skinless chicken breast, cut into 1 1/2 in (3 cm) pieces
8 oz pineapple juice
¼ cup ketchup, plus 2 tablespoons of ketchup
kosher salt, to taste
1 large red onion, cut into 1 1/2 in (3 cm) pieces
2 red bell peppers, cut into 1 1/2 in (3 cm) pieces
2 cups pineapple, cut into 1 1/2 in (3 cm) cubes
lime wedge, for serving
¼ cup fresh cilantro, finely chopped, for garnish
8 bamboo skewers, soaked in warm water for 20 minutes, 8 inches (20 cm)

Steps:

Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
Baste the skewers on all sides with the jerk sauce.
Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 49 grams, Fat 4 grams, Fiber 4 grams, Protein 38 grams, Sugar 34 grams

GRILLED SPICY GARLIC SHRIMP, PEPPER AND PINEAPPLE KABOBS

Grilled Spicy Garlic Shrimp, Pepper and Pineapple Kabobs image

Make sensational shrimp! The secret is the peppy citrus marinade that goes together in minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive or vegetable oil
1 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons reserved pineapple juice from can of pineapple
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
2 cloves garlic, finely chopped
3/4 lb uncooked deveined peeled large shrimp, thawed if frozen
1 can (8 oz) pineapple chunks in juice, drained, 2 tablespoons juice reserved for marinade
1 orange bell pepper, cut into 12 pieces
4 medium green onions, cut into 1 1/2-inch pieces

Steps:

In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add shrimp, pineapple, bell pepper and onions; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, turning once or twice.
Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. On each of 4 (12- to 14-inch) metal skewers, thread shrimp, pineapple, bell pepper and onions alternately, leaving small space between each piece. Reserve marinade.
Place kabobs on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and vegetables are tender. Discard any remaining marinade.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 135 mg, Sugar 9 g, TransFat 0 g

SPICY JERK CHICKEN KEBABS

Spicy Jerk Chicken Kebabs image

The spice level of this dish is mild. For hotter taste, you can leave the seeds in the jalapeño pepper.

Provided by ES4VOLS1

Categories Chicken

Time P1DT8m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons dried thyme leaves
8 garlic cloves
3 large shallots, peeled and cut in half
3 inches piece peeled fresh ginger, thinly sliced
1 jalapeno pepper, halved and seeded
2 lbs boneless skinless chicken breasts
2 cups cubed pineapple (about 1 medium)
1 1/2 cups red bell peppers, 1 inch pieces (about 1 large)
1 1/2 cups green bell peppers, 1 inch pieces (about 1 large)
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Steps:

Preparation.
Heat a small skillet over medium-high heat. Add first 3 ingredients to pan; cook for 1 minute or until lightly toasted and fragrant.
Place spices, brown sugar, and next 9 ingredients (through jalapeño) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally. It is better if you marinate overnight.
Prepare grill.
Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternately onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

Nutrition Facts : Calories 408.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 131.7, Sodium 1356.4, Carbohydrate 39.3, Fiber 4.2, Sugar 25.8, Protein 55.8

CARIBBEAN JERK CHICKEN SKEWERS

Caribbean Jerk Chicken Skewers image

Use pantry and spice shelf staples to make these Jerk Chicken Skewers. If you have brown sugar, cinnamon, soy sauce and thyme you probably have most of what you need to make these delicious Caribbean-inspired Jerk Chicken Skewers.

Provided by My Food and Family

Categories Chicken

Time 1h5m

Yield Makes 6 servings.

Number Of Ingredients 10

Ingredients

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
2 Tbsp. brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper (cayenne)
1-1/2 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
3 red bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks

Steps:

Mix first 7 ingredients until well blended; pour over chicken in large bowl. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers alternately with bell peppers and pineapple.
Grill 15 min. or until chicken is done, turning frequently.

Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

ULTRA EASY PINEAPPLE CHICKEN KABOBS

Ultra Easy Pineapple Chicken Kabobs image

For people who love chicken, pineapple, and pepper.

Provided by c siebester

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 30m

Yield 2

Number Of Ingredients 6

Ingredients

1 green bell pepper, cut into 1-inch pieces
½ onion, cut into 1-inch pieces
½ pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 (15 ounce) can pineapple chunks, drained
¼ cup barbeque sauce, or as needed
6 skewers

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 49.6 g, Cholesterol 64.6 mg, Fat 3.1 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 410.9 mg, Sugar 41.1 g

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