SPICY JERK CHICKEN KEBABS WITH BELL PEPPERS AND PINEAPPLE

SPICY JERK CHICKEN KEBABS WITH BELL PEPPERS AND PINEAPPLE image

Yield 8 servings (1 kebab)

Number Of Ingredients 20

Ingredients

1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup brown sugar
1/4 cup fresh lime juice
1/4 cup low sodium soy sauce
2 tablespoons worcestershire sauce
2 tablespoons 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 jalepeno pepper, halved and seeded
2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
2 cups (1-inch) cubed pineaple (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

Steps:

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 jalepeno) 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 debabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.

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