Spicy Jerk Chicken Kebabs With Bell Peppers and Pineapple |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The spice level of this dish is mild. For hotter taste, you can leave the seeds in the jalapeno 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 |
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 |
Directions:
1. Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl lightly toasted and fragrant.
2. 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.
3. Prepare grill.
4. 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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