Caribbean Chutney Kabobs
Caribbean Chutney Kabobs
YIELD Makes 10 servings
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These tasty fruit kabobs can also be prepared on the grill.
INGREDIENTS
| 20 | (4-inch) bamboo skewers |
| 1/2 | medium pineapple |
| 1 | medium red bell pepper, cut into 1-inch pieces |
| 3/4 | pound boneless skinless chicken breasts, cut into 1-inch pieces |
| 1/2 | cup mango chutney |
| 2 | tablespoons orange juice or pineapple juice |
| 1 | teaspoon vanilla |
| 1/4 | teaspoon ground nutmeg |
PREPARATION:
- To prevent burning, soak skewers in water at least 20 minutes before assembling kabobs.
- Peel and core pineapple. Cut pineapple into 1-inch chunks. Alternately thread bell pepper, pineapple and chicken onto skewers. Place in shallow baking dish.
- Combine chutney, orange juice, vanilla and nutmeg in small bowl; mix well. Pour over kabobs; cover. Refrigerate up to 4 hours.
- Preheat broiler. Spray broiler pan with nonstick cooking spray. Place kabobs on prepared broiler pan; discard any leftover marinade. Broil kabobs 6 to 8 inches from heat 4 to 5 minutes on each side or until chicken is no longer pink in center. Transfer to serving plates.
This recipe appears in: Island
NUTRITIONAL INFORMATION:
| Serving Size: | 2 kabobs |
| Fiber | 2 g |
| Carbohydrate | 16 g |
| Cholesterol | 21 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 10 % |
| Calories | 108 |
| Protein | 8 g |
| Sodium | 22 mg |
DIETARY EXCHANGE:
| Meat | 1 |
| Fruit | 1 |
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