Rating: 4.36 stars
39 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

Caribbean-inspired chicken kabobs. You can substitute green pepper for the red pepper, if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.

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  • Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with plastic wrap and refrigerate, 4 to 6 hours.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.

  • Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

409 calories; protein 25.9g; carbohydrates 49.3g; fat 13g; cholesterol 64.8mg; sodium 363.3mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 5 stars
07/13/2017
Having made kebobs for my work for customers, I have to add a few hints---First put the vegetables on a separate kebob than the meat as they don't cook in the same time. (Meat needs a longer cook time and must be 165 degrees to be properly done) Also using the bullion cubes as seasoning is raising the salt level of the finished product. You could avoid this by using liquid broth and marinate everything (meat separate from vegetables) prior to putting on kebobs. Kebobs are a great cooking tool but preparation is a little work, a great way to get the family involved in preparation Read More
(16)

Most helpful critical review

Rating: 2 stars
08/17/2018
Too much lemon juice-really tart. Read More
39 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
07/13/2017
Having made kebobs for my work for customers, I have to add a few hints---First put the vegetables on a separate kebob than the meat as they don't cook in the same time. (Meat needs a longer cook time and must be 165 degrees to be properly done) Also using the bullion cubes as seasoning is raising the salt level of the finished product. You could avoid this by using liquid broth and marinate everything (meat separate from vegetables) prior to putting on kebobs. Kebobs are a great cooking tool but preparation is a little work, a great way to get the family involved in preparation Read More
(16)
Rating: 5 stars
04/06/2016
Delicious! Followed the recipe to a "T" and wouldn't change a thing. We served ours with long grain rice and an ice cold Bud Light Lime! Yum! Read More
(7)
Rating: 5 stars
04/22/2018
Thanks for this great recipe. This will be in our family's steady rotation. Tweaks I made: Used chicken thighs rather than breasts. Doubled the garlic and pineapple amounts. Added s&p and finely chopped fresh parsley at grill time. Replaced bouillon cubes with 1 cup of bone broth. Read More
(7)
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Rating: 5 stars
02/24/2017
This was awesome. I will definitely make again. I love when my husband asks for seconds! Read More
(2)
Rating: 5 stars
06/27/2017
This is delicious. I used a little extra red pepper flake for some extra heat. Definitely a summer favorite in our household. You could add some more veggies. I'll probably use green and red peppers next time. Read More
(2)
Rating: 5 stars
07/24/2020
Served this with coconut jasmine rice (used coconut water and coconut milk to cook rice). Made it “as is” the first time and it was great! Second time I included zucchini and was also delicious. This recipe has been added to our rotation. I think next time I will use either pineapple or lime juice instead of lemon. You can also use a grill basket if you don’t have time to use skewers or don’t have skewers. Read More
(1)
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Rating: 4 stars
05/28/2018
I marinated it for 6 hours. Maybe I should have marinated it for over night. May be pineapple juice would make it more flavorful than lemon juice. Read More
(1)
Rating: 5 stars
08/07/2017
Great topical flavor!! Next time I will include more bell peppers and onions! Read More
(1)
Rating: 5 stars
06/14/2020
I really like this flavor a lot and my favorite part is the pineapple. I did marinate it overnight as some suggested, but I realized at some point that you don't want to baste it (since it's been marinating longer). I did find the chicken to be a bit pastey because of the coconut cream, but that could be because I marinated it for longer. There's probably a balance in there somewhere that you have to find to your own taste. Read More
(1)
Rating: 2 stars
08/17/2018
Too much lemon juice-really tart. Read More