Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple

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


8 servings (serving size: 1 kebab)

Recipe from

Cooking Light

Nutritional Information

Calories 170
Caloriesfromfat 9 %
Fat 1.6 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 0.4 g
Protein 27.2 g
Carbohydrate 10.9 g
Fiber 1.4 g
Cholesterol 66 mg
Iron 1.6 mg
Sodium 527 mg
Calcium 34 mg


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
1 (3-inch) piece peeled fresh ginger, thinly sliced
1 jalapeño pepper, halved and seeded
2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
2 cups (1-inch) cubed pineapple (about 1 medium)
1 1/2 cups (1-inch) pieces red bell pepper (about 1 large)
1 1/2 cups (1-inch) pieces green bell pepper (about 1 large)
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray


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.

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.

Jeanne Kelley,

Cooking Light

June 2006
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