Apricot Chicken Kabobs

Apricot Chicken Kabobs

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From: Diabetic Living Magazine

This chicken skewer recipe gets a tantalizing zing from Jamaican jerk seasoning and apricot fruit.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1½ teaspoons Jamaican jerk seasoning
  • 1 cup fresh sugar snap peas or snow pea pods, strings and tips removed
  • 1 cup fresh or canned pineapple cubes
  • 1 medium red sweet pepper, seeded and cut into 1-inch pieces
  • ¼ cup apricot spreadable fruit


  • Prep

  • Ready In

  1. Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise.
  2. Alternately thread chicken, sugar snap peas, pineapple, and sweet pepper onto 4 long (12-inch) or 8 shorter metal skewers (see Tip), leaving about ¼ inch between pieces.
  3. In a small saucepan, combine remaining jerk seasoning and the spreadable fruit. Cook and stir just until spreadable fruit is melted; set aside.
  4. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with sauce during the last 3 minutes of grilling.
  • Tip: If using wooden skewers, soak in enough water to cover for at least 1 hour before using.

Nutrition information

  • Serving size: 1 skewer
  • Per serving: 199 calories; 2 g fat(0 g sat); 2 g fiber; 20 g carbohydrates; 27 g protein; 22 mcg folate; 66 mg cholesterol; 5 g sugars; 1,142 IU vitamin A; 81 mg vitamin C; 26 mg calcium; 1 mg iron; 173 mg sodium; 370 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1 other carbohydrate, ½ vegetable

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