Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple
Get ready to fire up the grill with these flavorful Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple! Bursting with Caribbean-inspired zest, this recipe combines juicy marinated chicken cubes coated in a bold jerk seasoning blend with sweet, caramelized pineapple and vibrant bell peppers. The marinade—a mouthwatering mix of lime juice, garlic, honey, soy sauce, and olive oil—infuses each bite with a perfect balance of heat, tang, and a touch of sweetness. Threaded on skewers for a colorful presentation, these kebabs cook to smoky, slightly charred perfection in just 15 minutes. Perfect for summer cookouts or weeknight dinners, these kebabs are easy to prepare and even easier to devour! Garnish with fresh scallions and serve over rice or alongside a crisp green salad for an irresistible tropical-inspired dish.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) chicken breasts
- 1 small (peeled, cored, and cut into 1-inch chunks) pineapple
- 1 large (cut into 1-inch pieces) red bell pepper
- 1 large (cut into 1-inch pieces) yellow bell pepper
- 1 large (cut into 1-inch pieces) green bell pepper
- 2 tablespoons olive oil
- 3 tablespoons jerk seasoning
- 2 tablespoons lime juice
- 2 cloves (minced) garlic
- 2 teaspoons honey
- 1 tablespoon soy sauce
- 2 pieces (chopped, for garnish) scallions
- 12 pieces (soaked in water for 30 minutes) wooden skewers
Instructions
Start by soaking the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the chicken breasts into 1-inch cubes and set aside.
In a large bowl, prepare the marinade by combining the olive oil, jerk seasoning, lime juice, minced garlic, honey, and soy sauce. Mix well.
Add the chicken cubes to the marinade and toss until fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Preheat your grill or broiler to medium-high heat.
Thread the marinated chicken cubes, pineapple chunks, and bell pepper pieces onto the soaked skewers, alternating ingredients for a colorful presentation.
Place the skewers on the preheated grill or under the broiler. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and the edges are slightly charred.
Remove the kebabs from the grill and let them rest for 2 minutes.
Garnish with chopped scallions and serve immediately.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 7159 mg | 311% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 117.1 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
