Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Jeanne Kelley
Recipe by Cooking Light June 2006

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Yield:
8 servings (serving size: 1 kebab)
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Ingredients

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Directions

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  • Heat a small skillet over medium-high heat. Add first 3 ingredients to pan; cook for 1 minute or until lightly toasted and fragrant.

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  • 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.

Nutrition Facts

170 calories; calories from fat 9%; fat 1.6g; saturated fat 0.4g; mono fat 0.4g; poly fat 0.4g; protein 27.2g; carbohydrates 10.9g; fiber 1.4g; cholesterol 66mg; iron 1.6mg; sodium 527mg; calcium 34mg.
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