Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

The spice level of this dish is mild. For hotter taste, you can leave the seeds in the jalapeño pepper.

Ingredients:

1 teaspoon whole allspice

1 teaspoon black peppercorns

4 whole cloves

1/4 cup packed brown sugar

1/4 cup fresh lime juice

1/4 cup low-sodium soy sauce

2 tablespoons worcestershire sauce

2 teaspoons paprika

2 teaspoons dried thyme leaves

8 garlic cloves

3 large shallots, peeled and cut in half

1 (3-inch) piece peeled fresh ginger, thinly sliced

1 jalapeño pepper, halved and seeded

2 pounds skinless, boneless chicken breast, cut into 1-inch pieces

2 cups (1-inch) cubed pineapple (about 1 medium)

1 1/2 cups (1-inch) pieces red bell pepper (about 1 large)

1 1/2 cups (1-inch) pieces green bell pepper (about 1 large)

1 teaspoon salt

1/2 teaspoon black pepper

cooking spray

Directions:

1. Heat a small skillet over medium-high heat. Add first 3 ingredients to pan; cook for 1 minute or until lightly toasted and fragrant.
2. Place spices, brown sugar, and next 9 ingredients (through jalapeño) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
3. Prepare grill.
4. Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternately onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

By RecipeOfHealth.com