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Spicy Chicken Kabobs with Bell Peppers and Pineapple Recipe

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This recipe for Spicy Chicken Kabobs with Bell Peppers and Pineapple, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brandy Doming Pray
Added: Thursday, July 12, 2007


1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme leaves
8 cloves of garlic
3 large shallots peeled and cut in half thinly sliced
1 (3 inch) piece peeled fresh ginger thinly sliced
1 jalapeņo pepper, halved and seeded
2 pounds skinless boneless chicken breast, cut into 1 inch pieces
2 cups (1 inch) cubed pineapple (about 1 medium)
1 1/2 cups (1 inch) pieces red bell pepper (about 1 large)
1 1/2 cups (1 inch) pieces green bell pepper (about 1 large)
1 teaspoon black pepper
cooking spray

Heat a small skillet over medium high heat. Add first 3 ingredients to pan, cook for 1 minute until lightly toasted and fragrant.
Place those spices, brown sugar, and next 9 ingredients (through jalapeņo) in blender or processor and process until smooth. Combine spice mixture and chicken in a large zip top plastic bag, seal and marinate in refrigerator 2 hours, turning occasionally.
Prepare grill.
Remove chicken from bag, reserving marinade. Thread chicken, pineapple and bell peppers alternately onto each of 8 (12 inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kabobs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

Number Of Servings:
Number Of Servings:
Yield 8 servings




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