Fruit and Chicken Kabobs

Fruit and Chicken Kabobs

Bring the fresh style and bold flavors of the Caribbean to the backyard grill with these red onion, nectarine, and chicken kabobs steeped in a sweet-and-fiery marinade. Serve them on a bed of hot couscous or rice.

Recipe from Better Homes and Gardens
SERVINGS
4
PREP TIME
30 mins

Fruit and Chicken Kabobs

Bring the fresh style and bold flavors of the Caribbean to the backyard grill with these red onion, nectarine, and chicken kabobs steeped in a sweet-and-fiery marinade. Serve them on a bed of hot couscous or rice.

Ingredients
  • 1   pound skinless, boneless chicken breasts
  • 3   tablespoons reduced-sodium soy sauce
  • 4   teaspoons honey
  • 4   teaspoons red wine vinegar
  • 1/2  teaspoon curry powder
  • 1/2  teaspoon ground allspice
  • 1/4  teaspoon bottled hot pepper sauce
  • 1   medium red onion, cut into 1-inch wedges
  • 1   nectarine, seeded and cut into 1-inch pieces, or 1 papaya, peeled, seeded, and cut into 1-inch pieces
  • 2   cups hot cooked couscous or rice
Related Video
How to Make Steak and Potato Kabobs

If you are looking for a way to mix up your normal presentation of steak we have the recipe for you. These steak and potato kabobs are a great lunch or dinner for your meat and potato lover.

Directions
1. 
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together soy sauce, honey, vinegar, curry powder, allspice, and hot pepper sauce. Pour over chicken. Close the bag. Marinate chicken in the refrigerator for 4 hours, turning bag occasionally. Remove chicken from marinade, reserving the marinade.
2. 
In a saucepan cook the onion in a small amount of boiling water for 3 minutes; drain. Thread the chicken, nectarine or papaya pieces, and partially cooked onion alternately onto eight 6-inch metal skewers.
3. 
Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 15 minutes or until chicken is tender and no longer pink, turning skewers occasionally. Place reserved marinade in a small saucepan. Bring to boiling. Cook, uncovered, for 1 minute. Pour marinade through a strainer, reserving liquid.
4. 
Before serving, brush kabobs with the strained marinade. Serve kabobs with hot cooked couscous or rice. Pass any remaining marinade. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 374, Fat, total (g) 4, chol. (mg) 59, sat. fat (g) 1, carb. (g) 54, fiber (g) 9, pro. (g) 30, vit. A (IU) 340, vit. C (mg) 22, sodium (mg) 462, calcium (mg) 30, iron (mg) 2, Fruit () 1, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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