Caribbean Chicken-and-Papaya Kebabs

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 13%
  • Fat: 3.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.2g
  • Carbohydrate: 25.5g
  • Fiber: 2.1g
  • Cholesterol: 72mg
  • Iron: 1.9mg
  • Sodium: 655mg
  • Calcium: 85mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Caribbean Chicken-and-Papaya Kebabs Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy