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Spicy Jerk Chicken Kebabs with Bell Peppers and Pineapple

Yield 8 servings (serving size: 1 kebab)
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

Nutrition Information

  • calories 170
  • caloriesfromfat 9 %
  • fat 1.6 g
  • satfat 0.4 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 27.2 g
  • carbohydrate 10.9 g
  • fiber 1.4 g
  • cholesterol 66 mg
  • iron 1.6 mg
  • sodium 527 mg
  • calcium 34 mg

How to Make It

  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.