Recipes and Cooking Fruit and Chicken Kabobs 3.0 (1) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Marinate Time: 4 hrs Grill Time: 15 mins Total Time: 4 hrs 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound skinless, boneless chicken breasts 3 tablespoon reduced-sodium soy sauce 4 teaspoon honey 4 teaspoon red wine vinegar ½ teaspoon curry powder ½ teaspoon ground allspice ¼ 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 cup hot cooked couscous or rice Directions 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. 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. 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. Before serving, brush kabobs with the strained marinade. Serve kabobs with hot cooked couscous or rice. Pass any remaining marinade. Makes 4 servings. Rate it Print Nutrition Facts (per serving) 374 Calories 4g Fat 54g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 374 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 59mg 20% Sodium 462mg 20% Total Carbohydrate 54g 20% Protein 30g Vitamin C 21.8mg 109% Calcium 30.3mg 2% Iron 2.2mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.