Jamaican Jerk Chicken Kebabs

  • Yield: 6 servings

The pineapple, mushrooms and peppers complement the spicy chicken and make a colorful entree. May be broiled or grilled. Serve with yellow rice tossed with green onions to carry out the tropical theme.


2 green onions, chopped
1 jalapeno pepper, seeded and coarsely chopped
1tablespoon minced fresh ginger
2tablespoons seasoned rice vinegar
2tablespoons Worcestershire sauce
1teaspoon olive oil
1teaspoon ground allspice
1teaspoon dried thyme
Salt and pepper to taste
1 1/2pounds skinless, boneless chicken breast chunks
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1/2pound small mushrooms
1 pineapple, cut into chunks


  1. Blend green onions, jalapeno, ginger, vinegar, Worcestershire, oil, allspice, thyme, salt and pepper until smooth.
  2. Marinate chicken in mixture for 1 hour, either in a covered dish or plastic bag.
  3. Divide chicken, peppers, mushrooms and pineapple across skewers.
  4. Broil kebabs for 5-7 minutes on each side.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 155
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 46mg
  • Sodium 190mg
  • Carbohydrate 17g
  • Fiber 2g
  • Protein 20g