Caribbean Chutney Kabobs Recipes

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
• Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

Steps:

• Cut chicken in 1" cubes.
• Drain pineapple, reserving 1/3 cup juice. Set pineapple aside.
• Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour.
• Arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade.
• Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired.

Steps:

• In a small bowl, combine the shrimp, ginger, garlic and pepper; set aside. In another small bowl, combine the scallops, paprika and cayenne; set aside. Place the pineapple, mango, pear, 2 tablespoons lime juice and allspice in a small bowl; toss to combine. , On 12 metal or soaked wooden skewers, alternately thread the shrimp, scallops, fruits and serrano peppers. Drizzle kabobs with remaining lime juice; sprinkle with salt., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4-in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning occasionally.

Steps:

• Soak skewers in water at least 20 minutes before assembling kabobs to prevent burning.
• Peel and core pineapple, cut into 1 inch chunks.
• Alternately thread bell pepper, pineapple and chicken onto skewers.
• Place in a shallow baking dish.
• Combine chutney, orange juice, vanilla and nutmeg in a small bowl; mix well and pour over kabobs;
• Cover and refrigerate up to 4 hours.
• Preheat broiler or do on bbq.
• Spray broiler pan with nonstick cooking spray; place kabobs on prepared broiler pan.
• Broil 6 to 8 inches from heat 4 to 5 minutes on each side or until chicken is no longer pink in center.
• Transfer to serving plates.