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Caribbean Chutney Kabobs

Caribbean Chutney Kabobs

Caribbean Chutney Kabobs

These tasty fruit kabobs can also be prepared on the grill.


Makes 10 servings


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


  1. To prevent burning, soak skewers in water at least 20 minutes before assembling kabobs.
  2. Peel and core pineapple. Cut pineapple into 1-inch chunks. Alternately thread bell pepper, pineapple and chicken onto skewers. Place in shallow baking dish.
  3. Combine chutney, orange juice, vanilla and nutmeg in small bowl; mix well. Pour over kabobs; cover. Refrigerate up to 4 hours.
  4. 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.

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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