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Caribbean Chicken-and-Papaya Kebabs

Yield 2 servings

Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons molasses
  • 1 tablespoon red wine vinegar
  • 1 tablespoon habanero pepper sauce
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 1/2 pound skinned boned chicken breasts, cut into 1-inch pieces
  • 1 papaya, peeled and cut into 1-inch pieces
  • Cooking spray

Nutrition Information

  • calories 250
  • caloriesfromfat 13 %
  • fat 3.6 g
  • satfat 0.9 g
  • monofat 1.1 g
  • polyfat 0.7 g
  • protein 27.2 g
  • carbohydrate 25.5 g
  • fiber 2.1 g
  • cholesterol 72 mg
  • iron 1.9 mg
  • sodium 655 mg
  • calcium 85 mg

How to Make It

  1. Combine first 7 ingredients in a bowl; stir well. Cover and marinate in refrigerator 1 to 8 hours. Remove chicken from bowl, reserving marinade.

  2. Thread chicken and papaya alternately onto 2 (10-inch) skewers. Prepare grill or broiler. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done, basting occasionally with reserved marinade. Serve with black beans and yellow rice.