Tropical Chicken Kabobs
Submitted by edgarx
Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
24 hrsFire up the grill and let the tropics come to you.
Chicken breast pieces soak overnight in a simple lime juice, honey, and oil marinade that tenderizes the meat and gives it a bright, citrusy glaze on the grill.
Thread them onto skewers with juicy fresh pineapple chunks, ripe papaya, pearl onions, and green bell pepper, then cook over medium-hot coals until everything is charred at the edges and caramelized from the honey.
The fruit gets smoky and jammy while the chicken stays juicy from all that marinating time. Low calorie, high flavor, and absolutely built for backyard entertaining.
Pro Tips
- Marinate for a full 8 hours or overnight. The lime juice needs time to penetrate the chicken and the difference in flavor is night and day.
- If using wooden skewers, soak them in water for at least 30 minutes so they do not catch fire on the grill.
- Cut the chicken, papaya, and pepper pieces to roughly the same size so everything cooks at the same rate.
- Baste with the reserved marinade during the first half of grilling only. Stop basting in the last 5 minutes to let the glaze set and avoid any food safety concerns.
Ingredients
Directions
Combine lime juice, vegetable oil, and honey in a shallow dish.
Add chicken; toss gently.
Cover and marinate in refrigerator 8 hours or overnight, stirring occasionally.
Remove chicken from marinade, reserving marinade.
Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers.
Coat grill rack with Pam; place rack on grill over medium-hot coals.
Place kabobs on rack, and cook 15 to 20 minutes or until done, turning and basting frequently with reserved marinade.
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