Caribbean Chicken Kabobs with Pineapple

Sweet and juicy grilled pineapple and onions are delicious with this mildly spicy jerk chicken.


1 large orange
1/3 cup WORLD HARBORS Jamaican Style Jerk Marinade & Sauce
6 large garlic cloves, minced
2 Tbsp. finely grated ginger
1 tsp. pumpkin pie spice
3/4 tsp. salt
1/2 tsp. pepper
3 Tbsp. olive oil
1-1/2 lbs. chicken tenders 
1 small pineapple
2 medium red onions


Finely grate orange zest; juice the orange. In a small bowl, mix together the zest, juice, Jerk Sauce, garlic, ginger, pie spice, salt, and pepper; whisk in the oil. Cut chicken tenders in half, crosswise. In a non-reactive dish; pour marinade over chicken, turning to coat. Cover and refrigerate 8 to 12 hours.

Peel and core pineapple; cut into large bite-sized pieces. Cut each onion into 8 wedges. Alternate chicken, pineapple and onion wedges on skewers. Brush with marinade; discard marinade. Grill over medium high heat, turning as needed, 10 to 12 minutes.

Makes 4 servings (about 12 skewers).

Note: Soak wooden skewers in water at least 1/2 hour before cooking.


Per serving: 330 calories, 38g protein, 25g carb, 9g fat (2g sat. fat), 100mg chol, 380mg sodium, 2g fiber

Caribbean Chicken Kabobs with Pineapple
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