Apricot Chicken Kabobs

Apricot Chicken Kabobs

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  • Makes: 4 servings
  • Prep 20 mins
  • Grill 8 mins
  • Serving Size: 1 skewer
  • Carb Grams Per Serving: 20


  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 1/2 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
  • 1/4 cup apricot spreadable fruit


  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) or 8 shorter metal skewers*, leaving about 1/4 inch between pieces.
  3. For sauce: 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. Makes 4 (1-skewer) servings.


  • * If using wooden skewers, soak in enough water to cover for at least 1 hour before using.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 199 cal., 2 g total fat 66 mg chol., 173 mg sodium, 20 g carb. (2 g fiber), 27 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Vegetables (d.e): 0.5; Lean Meat (d.e): 3.5;