Jamaican Jerk Chicken Kabobs
Amount |
Measure |
Ingredient -- Preparation Method |
-------- |
------------ |
-------------------------------- |
1 |
pound |
boneless skinless chicken breast -- cut into 1-inch cubes |
1 |
small |
green bell pepper -- cut into 1-inch squares |
1 |
small |
red bell pepper -- cut into 1-inch squares |
8 |
ounces |
pineapple chunks in water -- drained |
1 |
small |
red onion -- cut into 1-inch squares |
Marinade |
||
1 |
tablespoon |
ginger root -- minced |
1 |
small |
jalapeno chili pepper -- seeded and minced |
4 |
tablespoons |
low sodium soy sauce |
4 |
tablespoons |
white vinegar |
2 |
tablespoons |
vegetable oil |
2 |
tablespoons |
jerk seasoning -- see recipe |
Mix all of the marinade ingredients together in a blender or mini food processor. Pour into a Ziploc bag and add the chicken. Seal and let marinate for 4 to 6 hours. Remove chicken from marinade. Thread pork, green peppers, red peppers, pineapples, and red onions on 4 metal skewers. Grill 5 to 6 minutes per side or broil about 4 inches from heating unit. Notes: If you want extra heat use a Scotch Bonnet instead of a jalapeno pepper. Be sure to wear gloves when working with peppers and do not touch your eye. Makes 4 servings. |
Per Serving: 259 Calories; 8g Fat (29.4% calories from fat); 28g Protein; 17g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 779mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. |