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Caribbean Chicken Kabobs
These Caribbean chicken kabobs bring bright, tropical flavors straight to your backyard grill. Chunks of tender chicken breast get tossed in spicy jerk seasoning before joining sweet pineapple, red bell pepper, and red onion on metal skewers. The high heat of the grill caramelizes the fruit and adds a smoky char to the meat. This quick meal comes together fast enough for a busy weeknight dinner but feels special enough for a weekend cookout. Serve them hot off the grates with a side of coconut rice or a crisp green salad.
Ingredients
- 1¾ lb boneless skinless chicken breasts, cut into 1½-inch pieces
- ¼ cup vegetable oil
- 3 tablespoons Caribbean jerk seasoning (dry)
- 1 small pineapple, rind removed, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
Instructions
- 1Preheat a gas or charcoal grill to medium heat. Coat the chicken pieces with two tablespoons of the vegetable oil. Transfer the oiled chicken and the dry Caribbean jerk seasoning into a large resealable plastic bag. Seal the bag tightly and shake it vigorously to coat the meat evenly.
- 2Thread the seasoned chicken, pineapple cubes, red bell pepper, and red onion alternately onto eight twelve-inch metal skewers. Leave about a quarter inch of space between each piece to ensure even cooking. Brush the assembled skewers all over with the remaining two tablespoons of vegetable oil.
- 3Arrange the skewers on the hot grill grates. Close the grill cover and cook for 10 to 15 minutes, turning the skewers once halfway through. Remove them from the heat when the chicken is cooked through and no longer pink in the center.