Jerk Chicken and Pineapple Skewers

Total Time:	1 hr 40 min  (includes marinating time)
Cook Time:	40 min
Serves:	4
Level:	Easy

Ingredients

Jerk Marinade:

• 3 tablespoons brown sugar
• 2 tablespoons lime juice (from about 2 limes) 
• 2 tablespoons orange juice 
• 2 tablespoons vegetable oil 
• 2 tablespoons soy sauce 
• 2 tablespoons white vinegar 
• 1 tablespoon ground allspice 
• 1 teaspoon ground ginger 
• 1 teaspoon kosher salt 
• 1/2 teaspoon dried thyme 
• 1/4 teaspoon ground cinnamon 
• 1/4 teaspoon ground nutmeg 
• 2 cloves garlic, minced 
• 1 bay leaf, crushed 
• 1 Scotch bonnet or habanero chile, stemmed and seeded 
• 1 scallion, chopped 

Kebabs:

• 2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
• 1 large red onion, diced into 1 1/4-inch pieces 
• Kosher salt and freshly ground black pepper
• 3 cups fresh pineapple cut into 1 1/4-inch chunks 
• 1 to 2 large green peppers, diced into 1 1/4-inch pieces 
• Nonstick cooking spray, for the grill grates

Directions

Special equipment: metal skewers

1. For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don’t have a food processor.)
2. For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
3. Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
4. Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
5. Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.