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.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Marinate: 4 hrs
  • Grill: 15 mins

Fruit and Chicken Kabobs

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.
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Nutrition Facts (Fruit and Chicken Kabobs)

  • Per serving:
  • 374 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 59 mg chol. ,
  • 462 mg sodium ,
  • 54 g carb. ,
  • 9 g fiber ,
  • 30 g pro.
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