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Grilled Jerk Chicken Kabobs

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  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 6
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Make a meal on a stick with just five ingredients!
Created Jun 15, 2011
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  • 6 boneless skinless chicken thighs (about 1 1/4 lb/625 g), cut into 1 inch/2.5 cm cubes
  • 1/3 cup (75 mL) jerk seasoning sauce
  • 1 cup (250 mL) canned or fresh pineapple chunks
  • 2 medium red bell peppers, each cut into 12 wedges
  • 1/2 medium onion, cut into 12 wedges, separated into chunks


  • 1
    In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
  • 2
    Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
  • 3
    Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.

Expert Tips

  • Tip 1
    Success: Leave about a 1/4-inch space between the pieces on the skewers to allow for even cooking.
  • Tip 2
    Serve-with : For an easy and delicious summer supper, serve grilled kabobs with hot buttered basmati rice.

Nutrition Information

No nutrition information available for this recipe
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