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Tropical Chicken Kabobs

Sunny tropical flavour infuses these kabobs. Sweet potato and pineapple grill along with the tangy marinated chicken. This is a striking dish to serve at your next barbeque.
Prep Time: 15 min
Cook Time: 15 min

Ingredients

1 tbsp low-sodium soy sauce
½ tsp garlic powder
1 tbsp curry powder
½ cup orange juice , fresh
3 tbsp lime juice, fresh
3 tbsp lemon juice, fresh
½ cup ketchup
2 tbsp honey
2 sweet potatoe(s), medium
1 onion(s), medium
1 yellow pepper(s)
2 cups pineapple, fresh, trimmed
1 lb boneless, skinless chicken breast(s)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. To make curry BBQ sauce, combine first 8 ingredients in a large bowl and whisk thoroughly.

  2. Dice boneless and skinless chicken into 1.5 inch/4 cm cubes and add to curry BBQ sauce to marinate.

  3. Scrub skins of sweet potatoes under running water. Pierce with fork and microwave 4-5 minutes on high power. Cool slightly and cut into large 1.5 inch cubes. Test sweet potatoes to make sure they are soft enough to skewer but not so soft they fall apart during cooking.

  4. Cut onions and yellow pepper into larger 1.5 inch uniform size chunks. Add all vegetables to marinade and combine well. Cover and refrigerate for 30 minutes and up to 24 hours.

  5. Soak 8 – 12 inch bamboo skewers in warm water 15 minutes to stop them from burning on the grill. Prepare skewers by threading each with a piece of chicken, followed by chunks of sweet potato, onion, yellow pepper and pineapple.

  6. Bring leftover marinade to a boil and simmer covered for 3 minutes. Set aside and serve as a dipping sauce with the skewers.

  7. Grill kebobs over medium high heat until cooked through and internal temperature reaches 165°F (74°C), approximately 7-9 minutes per side. Turn to cook evenly. Serve with dipping sauce.

Helpful Tip

Recipe measurements are based on juice from 1 orange, 1 lime and 1 lemon. Serves: 8 skewers or enough for 2 skewers per person. To make 16+ appetizer size skewers cut chicken and vegetables into smaller pieces and thread on smaller bamboo skewers.

Nutrition Info

Per 215 g serving Amount
Calories170
Protein15 g
Fat2 g
Carbohydrate26 g
Fibre3 g
Sugar15 g
Cholesterol35 mg
Sodium280 mg
Per 215 g serving % Daily Value
Potassium15
Calcium4
Iron6
Vitamin A140
Vitamin C120
Vitamin B630
Vitamin B1211
Folate13
Zinc8