A Caribbean-inspired marinade for these chicken-and-pineapple kebabs is flavored with pineapple juice, soy sauce, plenty of spices and spiked with rum. It's moderately spicy from the use of jalapeño, but not nearly as spicy as the well-known jerk marinade, which uses the extremely hot Scotch bonnet chile. If spicy-hot is not your thing, leave the jalapeño out or use half. The creamy banana salad is a soothing counterpoint, but skip it if you like. Source: EatingWell Magazine, July/August 2011

Bruce Aidells
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Ingredients

Marinade & Chicken

Creamy Banana Salad

Basting Sauce & kebabs

Directions

  • To marinate chicken: Puree pineapple juice, rum, soy sauce, scallions, jalapeno (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 sealable plastic bag, add the marinade and turn to coat. Refrigerate, turning occasionally, for at least 2 hours and up to 4 hours.

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  • To prepare banana salad: 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.

  • 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.

Tips

Equipment: 6 (12- to 14-inch) skewers

Broiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, until the chicken is firm to the touch, 7 to 9 minutes per side.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

341 calories; 8 g total fat; 123 mg cholesterol; 483 mg sodium. 34.5 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2018
I am in LOVE with this recipe! I ve made it 3 times already this summer. Everyone who tried in fell in love with all the different flavors. I love it so much I ve made 4 separate containers of marinade to freeze for future meals. Do yourself a favor and treat your tastebuds?????? Read More
Rating: 5 stars
03/15/2015
Amazing flavors come together perfectly I took the time to make this today with help from Hubby at the grill. I just can't say enough about this recipe. I worried as we started cooking mainly because I'm not a big fan of curry powder but as usual I was worried about nothing. I enjoy cooking as much as eating good food and this recipe was the epitome of both. I loved making this. And eating it was a bigger reward than I expected. It's absolutely wonderful. The flavors came together in the end for the perfect meal. (I served the kebabs with sticky rice). That banana salad...wow! I'm so happy there's some leftovers. We'll save and make again and again. Thank you Eating Well!! Read More
Rating: 4 stars
06/24/2014
This is wonderful but I would do away with the onions. The Banana salad was very tasty Read More
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Rating: 5 stars
07/01/2013
tantalizing flavor profile I made this last night using thigh meat instead of chicken breasts. My family loved the unusual flavors and tried to guess all the ingredients in the marinade. Several compliments. I will definitely use this recipe for entertaining. I didn't make the banana salad I served with a rice pilaf and a chilled cucumber soup. Pros: simple Read More
Rating: 4 stars
10/29/2011
Great summer dish I really liked this dish on the grill. It's great for a party and it was easy to do. I pulled together a pear Gorgonzola and walnut salad served on endive - so another finger food - see it here http://tiny.cc/4ts05 - for the perfect complete meal. Thanks!! Read More