SPICY JERK CHICKEN KEBABS WITH BELL PEPPERS AND PINEAPPLE

Spicy Jerk Chicken Kebabs With Bell Peppers and Pineapple image

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

Provided by Chef mariajane

Time 20m

Yield 8 serving(s)

Number Of Ingredients 20

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
fresh ginger, peeled and thinly sliced (3-inch piece)
1 jalapeno pepper, halved and seeded
2 lbs chicken breasts, boneless, skinless, cut into 2-inch pieces
2 cups cubed pineapple, 1-inch pieces (about 1 medium)
1 1/2 cups red bell peppers, 1-inch pieces (about 1 large)
1 1/2 cups green bell peppers, 1-inch pieces (about 1 large)
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Steps:

Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl lightly toasted and fragrant.
Place spices, brown sugar, and next 9 ingredients (through jalapeno) 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.
Prepare grill.
Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternating 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.

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