Caribbean Chicken-and-Papaya Kebabs

recipe

Yield:

2 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Leslie Glover Pendleton,

Cooking Light

June 1996
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