Ginger-Chicken Kabobs

Pineapple and sweet peppers are grilled with the chicken for these easy kabobs. Serve them with brown rice or multigrain rolls for dinner.

Ginger-Chicken Kabobs
Servings: 4


  • 1 pound skinless, boneless chicken-breast halves, cut into 1-inch pieces
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup fresh pineapple cubes
  • 1 red or green pepper, cut into 1-inch pieces

Make It

1. Place chicken in a large resealable plastic bag. Add cilantro, ginger, garlic, oil, coriander, cumin, salt, and nutmeg to bag. Seal bag and set in a shallow dish. Turn and press bag to coat chicken. Chill for at least 2 hours or up to 6 hours.

2. Heat grill or broiler. On eight 10- to 12-inch skewers, skewer chicken, pineapple and sweet pepper, leaving a 1/4-inch space between pieces.

3. Place kabobs on the rack of an uncovered grill directly over medium heat. Grill for 8 to 12 minutes, turning occasionally to brown evenly. To broil, place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes, turning occasionally to brown evenly.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 167, Fat, total (g): 3, carb. (g): 8, fiber (g): 1, pro. (g): 27, calcium (mg): 28, Percent Daily Values are based on a 2,000 calorie diet.