Now that the nice weather has arrived (for the time being at least), it is time to start grilling. One of our favorite items to grill is Eating Well’s Caribbean Chicken and Pineapple Kebabs served with a banana yogurt salad. Who doesn’t love grilled pineapple?!
The first time we made them was back in 2011 which is crazy to me because I feel like time is flying. Since 2011 I have improved my photography a little bit and thought it would be good to share the recipe once again.
The heat and spiciness depends on how spicy of a jalapeno you get. This past time there wasn’t much kick, which made me wish I put TWO jalapenos in. However in the past, there have been times that the kebabs have almost been too spicy for me but it ended up being okay because we had the banana yogurt salad to help calm the heat.
Dave is a little weirded out by the banana salad because he has a slight aversion to green leafy things in his meals, but he did say that it tasted better than he thought it would.
I often have leftovers after this meal that I use for lunch the next day. I throw the chicken, pineapple and onion over rice or just eat it as is. I sometimes even grill a little extra pineapple because it is so tasty. Repeat meal? You betcha!
- ½ cup pineapple juice
- ⅓ cup dark rum
- ¼ cup reduced-sodium soy sauce
- ¼ cup chopped scallions
- 1 jalapeño pepper, seeded and chopped (optional)
- 2 tablespoons molasses
- 2 tablespoons lime juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 2 teaspoons curry powder
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
- 2 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard
- 1 cup fresh pineapple pieces (1-inch pieces)
- 1 sweet or red onion, cut into 1-inch pieces
- To marinate chicken: Puree pineapple juice, rum, soy sauce, scallions, jalapeño (if using), molasses, lime juice, Worcestershire sauce, garlic, ginger, curry powder, coriander, cayenne, cinnamon and allspice in a blender until smooth. Place chicken in a 1-gallon s
- To prepare basting sauce & kebabs: Preheat a gas grill to medium or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
- Remove the chicken from the marinade and pat dry. Pour the marinade into a small saucepan and stir in brown sugar and mustard; bring to a boil. Cook until the sauce is reduced by about half, 6 to 10 minutes.
- Meanwhile, thread the chicken onto 6 skewers, alternating with pineapple and onion pieces.
- Grill the kebabs, basting with the basting sauce and turning frequently, until the chicken is firm to the touch, 10 to 16 minutes total. (If flare-ups occur as you baste, use a squirt bottle to put them out or move the kebabs away until the flame dies down.) Serve the kebabs with the banana salad.ealable plastic bag, add the marinade and turn to coat. Refrigerate, turning occasionally, for at least 2 hours and up to 4 hours.
- 1 cup reduced-fat or nonfat plain Greek yogurt
- ¼ cup finely chopped sweet onion
- ¼ cup chopped fresh cilantro (optional)
- 2 teaspoons finely chopped fresh mint
- 1 teaspoon freshly grated lime zest
- ½ teaspoon dark brown sugar, or to taste
- Pinch of ground nutmeg
- Pinch of ground cinnamon
- 3 almost-ripe medium bananas, cut into ½-inch cubes
- Pinch of salt, or to taste
- About 20 minutes before you’re ready to prepare the kebabs, combine yogurt, onion, cilantro (if using), mint, lime zest, brown sugar, nutmeg and cinnamon in a medium bowl. Gently stir in bananas and salt. Adjust seasoning with more brown sugar and/or salt, if desired.