Jamaican Jerk Chicken Kebabs

Holly Clegg
  • Yield: 6 servings

The pineapple, mushrooms and peppers complement the spicy chicken and make a colorful entree. May be broiled or grilled. Serve with yellow rice tossed with green onions to carry out the tropical theme.


2-- green onions, chopped
1-- jalapeno pepper, seeded and coarsely chopped
1tablespoon minced fresh ginger
2tablespoons seasoned rice vinegar
2tablespoons Worcestershire sauce
1teaspoon olive oil
1teaspoon ground allspice
1teaspoon dried thyme
-- Salt and pepper to taste
1 1/2pounds skinless, boneless chicken breast chunks
1-- red pepper, cut into 1-inch pieces
1-- green pepper, cut into 1-inch pieces
1/2pound small mushrooms
1-- pineapple, cut into chunks


  1. In blender or food processor, process green onions, jalapeno, ginger, vinegar, Worcestershire, oil, allspice, thyme, salt and pepper until mixed together.
  2. In glass container or plastic bag, combine mixture and chicken, coating well. Refrigerate for one hour.
  3. Divide chicken, peppers, mushrooms and pineapple onto kebobs.
  4. Place kabobs on foil lined pan. Broil 5 to 7 minutes. Turn; continue to broil until another 5 to 7 minutes or until chicken is done. This may be grilled also. 

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 155
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 46mg
  • Sodium 190mg
  • Carbohydrate 17g
  • Fiber 2g
  • Protein 20g