Chicken kabobs are marinated and basted with a coconut cream-based marinade, creating a Caribbean-inspired meal for grilling nights.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
409 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.
Step 3
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.
Step 4
Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.
Step 5
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.
Ingredients
1 teaspoon garlic powder
1 cup cream of coconut
1 cup lemon juice
2 teaspoons dried marjoram
skewers
1 teaspoon red pepper flakes
1 tablespoon chicken bouillon granules
1 pound skinless, boneless chicken breast halves, cut into chunks
1 red bell pepper, cut into chunks, or to taste
1 sweet onion, cut into chunks, or to taste
1 cup fresh pineapple chunks, or to taste (Optional)
