The spice level of this dish is mild. For hotter taste, you can leave the seeds in the jalapeño pepper.
Cooking Light JUNE 2006
Heat a small skillet over medium-high heat. Add first 3 ingredients to pan; cook for 1 minute or until lightly toasted and fragrant.
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.
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.
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